Physicochemical attributes of irradiated proteins

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dc.contributor.authorYavuz-Düzgün, Merve
dc.contributor.authorKirkin, Celale
dc.contributor.authorÖzkan, Gülay
dc.date.accessioned2025-08-10T14:07:48Z
dc.date.available2025-08-10T14:07:48Z
dc.date.issued2025
dc.departmentFakülteler, Uygulamalı Bilimler Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractIn this book chapter, the effects of irradiation on the physicochemical properties of animal- and plant-based proteins were investigated. Studies in the literature showed that different methods such as γ-irradiation, electron beam irradiation, X-ray irradiation, and UV irradiation could be used to irradiate food proteins. Animal proteins studied were egg products such as liquid egg or dried egg or egg-based proteins such as globulin, ovalbumin, and lysozyme; meat-based proteins such as gelatin or myofibrillar proteins; and milk-based proteins such as casein, α-lactoalbumin, β-lactoglobulin. Irradiated plant-based proteins were mostly rice protein, watermelon seed kernel proteins, wheat germ protein hydrolysates, etc. The physicochemical properties affected by irradiation were solubility, foaming capacity, foaming stability, emulsifying activity, emulsion stability, gelling capacity, film-forming properties, viscosity, water holding capacity, as well as hydrophobicity. These properties were highly interrelated and affected by changes in protein structure, such as protein degradation, protein cross-linking, or amino acid side chain modifications, particularly carbonyl formation and oxidation of S-containing amino acids as a result of irradiation.
dc.identifier.citationYavuz-Düzgün, M., Kirkin, C., & Ozkan, G. (2025). Physicochemical attributes of irradiated proteins. In Non-thermal Processing of Major Food Macromolecules, 141-160. Academic Press. 10.1016/B978-0-443-28973-6.00007-9
dc.identifier.doi10.1016/B978-0-443-28973-6.00007-9
dc.identifier.endpage160
dc.identifier.isbn9780443289736
dc.identifier.isbn9780443289743
dc.identifier.scopus2-s2.0-105011424431
dc.identifier.startpage141
dc.identifier.urihttps://hdl.handle.net/20.500.12939/5838
dc.indekslendigikaynakScopus
dc.institutionauthorYavuz-Düzgün, Merve
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofNon-thermal Processing of Major Food Macromolecules
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAnimal-based proteins
dc.subjectegg proteins
dc.subjectegg-based proteins
dc.subjectelectron beam irradiation
dc.subjectfood products
dc.subjectmilk-based proteins
dc.subjectplant-based proteins
dc.subjectultraviolet irradiation
dc.subjectwhey protein isolate
dc.subjectX-ray irradiation
dc.titlePhysicochemical attributes of irradiated proteins
dc.typeBook Chapter

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