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Effect of Antioxidant and Conditions on Solubility of Irradiated Food Proteins in Aqueous Solutions
Author(s) -
KRUMHAR K.C.,
BERRY J.W.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01615.x
Subject(s) - chemistry , solubility , propyl gallate , antioxidant , gallate , ascorbic acid , isoelectric point , aqueous solution , chromatography , food science , irradiation , lysine , biochemistry , amino acid , nuclear chemistry , organic chemistry , enzyme , physics , nuclear physics
Food proteins were examined after irradiation. Effects of exposure, headspace gas, buffer, pH, antioxidant, total protein and type, and storage were tested. Decreases in solubility of native protein and formation of high MW polymers were observed. Destruction was greatest at low protein concentrations, high radiation dose (10 kGy) and pH 7. High protein concentration (5‐10%), glucose, pH 5–6 and propyl gallate were protective. Ascorbic acid effects were concentration dependent. Nitrogen headspace effect was influenced by antioxidant and was smaller than expected. Propyl gallate plus glucose or SDS helped maintain protein solubility and size at high radiation rates. Marked declines in isoelectric pH consistent with lysine destruction were revealed.