Premium
Effect of gamma irradiation parameters on the in‐vitro digestibility of β‐lactoglobulin
Author(s) -
Voisine Richard,
Parent Guy,
Savoie Laurent
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740520209
Subject(s) - irradiation , in vitro , food science , ionizing radiation , amino acid , protein digestibility , food irradiation , chemistry , gamma irradiation , protein quality , beta lactoglobulin , biochemistry , chromatography , whey protein , physics , nuclear physics
Radiation level and protein conformation during irradiation may modify a protein's response to ionising energy and change its nutritional value. Effects of gamma irradiation on protein in‐vitro digestibility and amino acid release were investigated using β‐lactoglobulin as a model protein. Irradiation with 60 Co was performed at a range of 1–50 kGy on liquid or frozen samples atA w 0.93, with pH adjusted to 5.2 or 7.0, and on dry samples atA w 0.13. Amino acid composition, in‐vitro protein digestibility and amino acid release were not impaired by irradiation at the highest dose of 50 kGy. Thus the nutritional quality of β‐lactoglobulin was not affected by irradiation in a dose range likely to be used in food processing.