Radio frequency dielectric heating combined with ultrav iolet irradiation induces changes in structural, oxidative, and antioxidant properties of B-Lactoglobulin

Issue Date

3-2019

Abstract

The study investigated the impact of radio frequency dielectric heating (RF) alone or in combination with ultraviolet light (UVC) irradiation on structural, oxidative, and antioxidant properties of beta-lactoglobulin. All treatments decreased total sulfhydryl group (TSH), disulfide bonds (S-S), reducing power, fluorescence intensity, alpha-helix and beta-turn structures. Treatments increased random coils, free sulfhydryl group, surface hydrophobicity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2-ethyl benzothiazoline-6-sulfonate (ABTS). Treatment with radio frequency dielectric heating (RF) alone (5 min) resulted in the highest S-S, and the lowest carbonyl contents and antioxidant activities. RF (5 min) + ultraviolet light (UVC) (25 min) generated the maximum random coils, carbonyl and ABTS, and likewise resulted in the minimum alpha-helix, beta-turn, TSH, and S-S.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

0031-7454

Volume

102

Issue

1

Page

67-74

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Physical Description

graphs; tables

Language

English

Subject

Antioxidants; Irradiation; Technology transfer

En – AGROVOC descriptors

BETA LACTOGLOBULIN; WHEY PROTEIN; ANTIOXIDANTS; IRRADIATION; ULTRAVIOLET IRRADIATION; THERMAL RADIATION; OXIDATION; TECHNOLOGY TRANSFER

This document is currently not available here.

Share

COinS