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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(9): 1201-1211
Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon (Citrullus lanatus var.) kernel protein
Zhihao Li1 • Shang Chu1 • Ping Wang3 • Sihai Gao2 • Shugang Li1 • Xiongwei Yu4
1 Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei Province, People’s Republic of China 2 Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, People’s Republic of China 3 College of Life Sciences, Tarim University, Tarim 843300, Xinjiang, People’s Republic of China 4 Wuhan Xudong Food Co., Ltd., Wuhan 430000, Hubei Province, People’s Republic of China
ABSTRACT
This study examined the effects of different doses of irradiation treatments on protein structure and digestion characteristic of seed-watermelon seed kernel protein. The results showed that, the molecular structure of seed-watermelon kernel protein was unfolded after the irradiation treatment, the content of β-sheet structure in the secondary structure was decreased, while the content of random coil structure increased. The average particle size of the protein increased, and the hydrophobic group buried in the β-sheet structure was exposed hence the surface hydrophobicity increased. Besides, the surface morphology of seed-watermelon protein changed from smooth and flat to coarse and concave, the specific surface area in contact with the aqueous medium increased and its solubility increased, the distribution of peptides in the digesta became wider, and the small molecular weight peptides gradually increased.
KEYWORD
Seed-watermelon · Isolated protein · Irradiation · Digestion characteristics
Food Science and Biotechnology 2020 ; 29(9): 1201-1211
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