Abstract
The study was conducted to analyze the effect of electron beam on the functional properties and structures of albumin, globulin, glutenin, and wheat germ protein isolate (WGPI). The results indicated that oil absorption activity of the four proteins increased below 60 kGy, but decreased beyond 90 kGy. Glutenin and WGPI displayed a notable increase in water absorption activity; however, no significant (P > 0.05) changes in that of globulin and a slight reduction in that of albumin were observed. Furthermore, irradiated proteins exhibited decreased emulsifying activity (except albumin and glutenin) and increased foaming capacity as the irradiation dose increased. In addition, the circular dichroism results indicated that albumin, globulin, and WGPI lost their ordered secondary structures and formed more flexible structures. Globulin, glutenin, and WGPI yielded a reduction in hydrophobicity (H0). Changes in these structures may lead to changes in functional properties. In general, electron beam provided a possible reference for food industries.
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