Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates

A study of the structural and functional changes of rice proteins (RPs) induced by electron beam irradiation (EBI) at 5 kGy, 10 kGy, 20 kGy, and 30 kGy was performed.

Download Full-text

Edible flowers of Viola tricolor L. as a new functional food: Antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation

Food Chemistry ◽

10.1016/j.foodchem.2015.01.123 ◽

2015 ◽

Vol 179 ◽

pp. 6-14 ◽

Cited By ~ 29

Author(s):

Amanda Koike ◽

João C.M. Barreira ◽

Lillian Barros ◽

Celestino Santos-Buelga ◽

Anna L.C.H. Villavicencio ◽

...

Keyword(s):

Antioxidant Activity ◽

Electron Beam ◽

Functional Food ◽

Electron Beam Irradiation ◽

Beam Irradiation ◽

Viola Tricolor

Download Full-text

Physicochemical and functional properties of shell eggs following electron beam irradiation

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.1280 ◽

2003 ◽

Vol 83 (1) ◽

pp. 44-52 ◽

Cited By ~ 24

Author(s):

Peter Y?Y Wong ◽

David D Kitts

Keyword(s):

Electron Beam ◽

Functional Properties ◽

Electron Beam Irradiation ◽

Beam Irradiation ◽

Shell Eggs ◽

Physicochemical And Functional Properties

Download Full-text

Electron beam irradiation enhanced extraction and antioxidant activity of active compounds in green walnut husk

Food Chemistry ◽

10.1016/j.foodchem.2021.131520 ◽

2021 ◽

pp. 131520

Author(s):

Heyu Shen ◽

Yujie Hou ◽

Meihua Xi ◽

Yingying Cai ◽

Jingfang Ao ◽

...

Keyword(s):

Antioxidant Activity ◽

Electron Beam ◽

Electron Beam Irradiation ◽

Beam Irradiation ◽

Active Compounds ◽

Walnut Husk

Download Full-text

Feasibility of electron-beam irradiation to preserve wild dried mushrooms: Effects on chemical composition and antioxidant activity

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2013.12.015 ◽

2014 ◽

Vol 22 ◽

pp. 158-166 ◽

Cited By ~ 23

Author(s):

Ângela Fernandes ◽

João C.M. Barreira ◽

Amilcar L. Antonio ◽

M. Beatriz P.P. Oliveira ◽

Anabela Martins ◽

...

Keyword(s):

Antioxidant Activity ◽

Electron Beam ◽

Chemical Composition ◽

Electron Beam Irradiation ◽

Beam Irradiation

Download Full-text

An Application of Electron Beam Irradiation for Improving the Peptide Antioxidant Activity and Changing the Microcosmic Surface Morphology

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1094.11 ◽

2015 ◽

Vol 1094 ◽

pp. 11-14

Author(s):

Xing Fang Li ◽

Song Yi Lin ◽

Zuo Zhao Wang

Keyword(s):

Antioxidant Activity ◽

Electron Beam ◽

Surface Morphology ◽

Electron Beam Irradiation ◽

Soybean Protein ◽

Food Irradiation ◽

Radiation Sterilization ◽

Protein Concentrate ◽

Beam Irradiation ◽

Soybean Protein Concentrate

Electron beam irradiation is a chemical technology which mainly applies to food irradiation preservation, radiation sterilization of medical supplies, radiation chemistry and so on. It can change the molecular structure by using the radioactive radiation. In this present study, soybean protein concentrate powder was treated by electron beam irradiation to investigate its effects on the DH, the peptide antioxidant activity and the microcosmic surface morphology. The results indicated that the electron beam irradiation did not have effect on the DH. However, the peptide antioxidant activity significantly increased when increasing the irradiation dose. The highest peptide antioxidant activity 56.84 % was obtained at 3.24 kGy. Scanning electron microscope (SEM) revealed that there were a number of changes to the microcosmic surface morphology after the electron beam irradiation. Not only the shape of the soybean protein concentrate powder particles was changed, but the surface state was changed as well.

Download Full-text