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Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

Wang, Li, Zhang, Xinxia, Liu, Fengru, Ding, Yuanyuan, Wang, Ren, Luo, Xiaohu, Li, Yanan, Chen, Zhengxing
Innovative food science & emerging technologies 2017 v.41 pp. 124-129
2,2-diphenyl-1-picrylhydrazyl, antioxidant activity, beans, dose response, emulsifying properties, foaming capacity, hydrolysates, hydrolysis, hydrophobicity, irradiation, molecular weight, pea protein, protein hydrolysates, proteinases
The effects of electron bean irradiation (EBI) on pea protein hydrolysates were examined. The EBI treatment of pea proteins results in an increase in the emulsifying properties of their hydrolysates. A dose-dependent phenomenon was observed, with the maximum effect occurring at 50kGy. Both foaming capacity and stability increase as the irradiation dose increases and reaches a maximum at 10kGy. Additionally, hydrolysates pre-irradiated at 50kGy have the strongest scavenging effect, with the DPPH radical and ABTS+ radical scavenging activity levels increasing by 32.73% and 52.80%, respectively, compared to the control. Pretreatment with EBI prior to protease hydrolysis markedly increases surface hydrophobicity values of the hydrolysates when compared to the control. As the irradiation dose increases, the surface hydrophobicity values increase and eventually reach a maximum value of 174.09%. The molecular weight percentages for <3kDa fractions increases from 83.97% to 94.07% after 50kGy electron beam irradiation treatment.