Radiation processing of food proteins - A review on the recent developments

Trends in Food Science and Technology

Volumn 30, Issue 2, 2013, Pages 105-120

  Kuan, Yau Hoong ^a   Bhat, Rajeev ^a   Patras, Ankit ^b   Karim, Alias A ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CONFORMATIONAL CHANGE; FUNCTIONAL PROPERTIES; NONIONIZING RADIATION; NUTRITIONAL PROPERTIES; PROTEIN MOLECULES; RADIATION EXPOSURE; RADIATION PROCESSING; SYNTHETIC POLYMERS;

CROSSLINKING; ELECTRON BEAM PUMPING; FOOD PRESERVATION; FOOD PRODUCTS; IONIZING RADIATION;

PROTEINS;

EID: 84876107559     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.12.002     Document Type: Review

References (116)

1. Al-Assaf S., Phillips G.O., Williams P.A., du Plessis T.A. Application of ionizing radiations to produce new polysaccharides and proteins with enhanced functionality. Nuclear Instruments and Methods in Physics Research B 2007, 265:37-43.
2. Audette-Stuart M., Houée-Levin C., Potier M. Radiation-induced protein fragmentation and inactivation in liquid and solid aqueous solutions. Role of OH and electrons. Radiation Physics and Chemistry 2005, 72:301-306.
3. Audic J.L., Chaufer B. Caseinate based biodegradable films with improved water resistance. Journal of Applied Polymer Science 2010, 117:1828-1836.
4. Ball H.R. Functional properties of chemically modified egg white proteins. Journal of the American Oil Chemists' Society 1987, 64(12):1718-1725.
5. Belitz H.D., Grosch W., Schieberle P. Amino acids, peptides, protein. Food chemistry 4th revised and extended edition 2009, 8-92. Springer-Verlag, Berlin Heidelberg, Germany. H.D. Belitz, W. Grosch, P. Schieberle (Eds.).
6. Bhat R., Ameran S.B., Karim A.A., Liong M.T. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation. Food Chemistry 2011, 127:641-644.
7. Bhat R., Karim A.A. Impact of radiation processing on starch. Comprehensive Reviews in Food Science and Food Safety 2009, 8:44-58.
8. Bhat R., Karim A.A. Ultraviolet irradiation improves gel strength of fish gelatin. Food Chemistry 2009, 113:1160-1164.
9. Bhat R., Sridhar K.R. Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds. Food Chemistry 2008, 107:174-184.
10. Bhat R., Sridhar K.R., Yokotani K.T. Effect of ionizing radiation on antinutritional features of velvet bean seeds (Mucuna pruriens). Food Chemistry 2007, 103:860-866.
11. Bisperink C.G., Ronteltap A.D., Prins A. Bubble-size distributions in foams. Advances in Colloid and Interface Science 1992, 38:13-32.
12. Bourtoom T. Edible protein films: properties enhancement. International Food Research Journal 2009, 16:1-9.
13. Brault D., D'Aprano G., Lacroix M. Formation of free-standing sterilized edible films from irradiated caseinates. Journal of Agricultural and Food Chemistry 1997, 45:2964-2969.
14. Campbell G.M., Mougeot E. Creation and characterisation of aerated food products. Trends in Food Science & Technology 1999, 10:283-296.
15. Cha D.S., Chinnan M.S. Biopolymer-based antimicrobial packaging: a review. Critical Reviews in Food Science and Nutrition 2004, 44:223-237.
16. Chen, S. A. (2002). Patent No. U. S. Patent 2002/0012720 A1.
17. Cieśla K., Salmieri S., Lacroix M. γ-Irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 1. Radiation effect on the structure of proteins gels and films. Journal of Agricultural and Food Chemistry 2006, 54:6374-6384.
18. Cieśla K., Salmieri S., Lacroix M. γ-Irradiation influence on the structure and properties of calcium caseinate-whey protein isolate based films. Part 2. Influence of polysaccharide addition and radiation treatment on the structure and functional properties of the films. Journal of Agricultural and Food Chemistry 2006, 54:8899-8908.
19. Cieśla K., Salmieri S., Lacroix M., Le Tien C. Gamma irradiation influence on physical properties of milk proteins. Radiation Physics and Chemistry 2004, 71:93-97.
20. Clark A.H., Saunderson D.H., Suggett A. Infrared and laser-Raman spectroscopic studies of thermally-induced globular protein gels. International Journal of Peptide and Protein Research 1981, 17:353-364.
21. Clarke R., Richards J.F. Effect of γ-irradiation on beef myoglobin. Journal of Agricultural and Food Chemistry 1971, 19:170-174.
22. Commission, C.A Codex general standard for irradiated foods 2003, Codex STAN 106-1983. Rev. 1-2003.
23. Cooper D.R., Davidson R.J. The effect of ultraviolet irradiation on collagen-fold formation. Biochemical Journal 1966, 98:655.
24. Curran S.F., Ammoruso M.A., Goldstein B.D., Berg R.A. Degradation of soluble collagen by ozone or hydroxyl radicals. Federation of European Biochemical Societies Letters 1984, 176:155-160.
25. Cuq B., Aymard C., Cuq J.L., Guilbert S. Edible packaging films based on fish myofibrillar proteins: formulation and functional properties. Journal of Food Science 1995, 60:1369-1374.
26. Delincée H. Analytical methods to identify irradiated food - a review. Radiation Physics and Chemistry 2002, 63:455-458.
27. Delincée H.R. Recent advances in radiation chemistry of proteins. Recent advances in food irradiation 1983, 129-147. Elsevier Biomedical, Amsterdam, The Netherlands. P.S. Elias, A.J. Cohen (Eds.).
28. Dickinson E. An introduction to food colloids 1992, Oxford University Press, Cambridge, UK.
29. Diehl J.F. Chemical effects of ionizing radiation. Safety of irradiated foods 1995, 43-88. Marcel Dekker, New York. 2nd ed. J.F. Diehl (Ed.).
30. Diehl J.F. Food irradiation - past, present and future. Radiation Physics and Chemistry 2002, 63:211-215.
31. Ehlermann D.A. The RADURA-terminology and food irradiation. Food Control 2009, 20:526-528.
32. EU: Food Irradiation - Community Legislation. (n.d.). Retrieved 03.11.10, from http://ec.europa.eu/food/food/biosafety/irradiation/comm_legisl_en.htm.
33. Farkas J. Irradiation as a method for decontaminating food. A review. International Journal of Food Microbiology 1998, 44:189-204.
34. Farkas J. Irradiation for better foods. Trends in Food Science & Technology 2006, 17:148-152.
35. Farkas J., Mohácsi-Farkas C. History and future of food irradiation. Trends in Food Science & Technology 2011, 22:121-126.
36. Feeney R.E., Whitaker J.R. Importance of cross-linking reactions in proteins. Advances in Cereal Science and Technology 1988, 9:21-43.
37. Fernandez-Diaz M.D., Barsotti L., Dumay E., Cheftel J.C. Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white. Journal of Agricultural and Food Chemistry 2000, 48:2332-2339.
38. Fujimori E. Ultraviolet light-induced change in collagen macromolecules. Biopolymers 1965, 3:115-119.
39. Gennadios A. Protein-based films and coatings 2002, CRC Press, New York, USA.
40. Gennadios A., Rhim J.W., Handa M., Weller L.,C., Hanna M.A. Ultraviolet radiation affects physical and molecular properties of soy protein films. Journal of Food Science 1998, 63:225-228.
41. Gennadios A., Weller C.L. Edible films and coating from wheat and corn properties. Food Technology 1990, 44:63-69.
42. Gerrard J.A. Protein-protein crosslinking in food: methods, consequences, applications. Trends in Food Science & Technology 2002, 13:391-399.
43. Halling P.J. Protein stabilized foams and emulsions. Critical Reviews in Food Science and Nutrition 1981, 15:155-203.
44. Havelaar A.H., Brul S., de Jong A., de Jonge R., Zwietering M.H., ter Kuile B.H. Future challenges to microbial food safety. International Journal of Food Microbiology 2010, 139:S79-S94.
45. Hermansson A.M. Methods of studying functional characteristics of vegetable proteins. Journal of the American Oil Chemists' Society 1979, 56:272-279.
46. Herrero A.M., Carmona P., Ordóñez J.A., de la Hoz L., Cambero M.I. Raman spectroscopic study of electron-beam irradiated cold-smoked salmon. Food Research International 2009, 42:216-220.
47. Hoogenkamp H.W. Soy protein and meat formulations 2001, CABI Publishing, Oxford.
48. Houée-Levin C., Sicard-Roselli Radiation chemistry of proteins. Radiation chemistry: Present status and future trends 2001, 553-582. Elsevier Science B.V., Amsterdam. C.D. Jonash, B.S. Rao (Eds.).
49. Huang S., Herald T.J., Mueller D.D. Effect of electron beam irradiation on physical, physicochemical, and functional properties of liquid egg yolk during frozen storage. Poultry Science 1997, 76:1607-1615.
50. Ishizaki S., Hamada M., Iso N., Taguchi T. Effect of ultraviolet irradiation on rheological properties of thermal gels from sardine and pork meat pastes. Nippon Suisan Gakkaishi 1993, 59:1219-1224.
51. Ishizaki S., Hamada M., Tanaka M., Taguchi T. Conformational changes in actomyosins from fish and pork muscles by ultraviolet irradiation. Nippon Suisan Gakkaishi 1993, 59:2071-2077.
52. Ishizaki S., Ogasawara M., Tanaka M., Taguchi T. Ultraviolet denaturation of flying fish myosin and its fragments. Fisheries Science 1994, 60:603-606.
53. Jaczynski J., Park J.W. Application of electron beam to surimi seafood. Irradiation of food and packaging 2004, 165-179. American Chemical Society, Washington, DC. V. Komolprasert, K.M. Morehouse (Eds.).
54. Jiang S.T., Leu S.Z., Tsai G.J. Cross-linking of mackerel surimi actomyosin by microbial transglutaminase and ultraviolet irradiation. Journal of Agricultural and Food Chemistry 1998, 46:5278-5282.
55. Jo C., Kang H., Lee N.Y., Kwon J.H., Byun M.W. Pectin- and gelatin-based film: effect of gamma irradiation on the mechanical properties and biodegradation. Radiation Physics and Chemistry 2005, 72:745-750.
56. Josimović L.J., Radojčić M., Milosavljević B.H. Radiation-induced cross-linking and scissoring of proteins in egg white. Radiation Physics and Chemistry 1996, 3:445-447.
57. Kammesheidt K. Formulating aerated dairy foods. Dairy Foods 2003, 11:38-40.
58. Kano Y., Sakano Y., Fujimoto D. Cross-linking of collagen by ascorbate-copper ion system. Journal of Biochemistry 1987, 102:839-842.
59. Kato Y., Uchida K., Kawakishi S. Oxidative degradation of collagen and its model peptide by ultraviolet irradiation. Journal of Agricultural and Food Chemistry 1992, 40:373-379.
60. Keerati-u-rai M., Corredig M. Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate. Food Hydrocolloids 2009, 23:2141-2148.
61. Kelman, C. D., & Devore, D. P. (1996). Patent No. U. S. Patent 5,480,427. U.S.
62. Kempner E.S. Effects of high-energy electrons and gamma rays directly on protein molecules. Journal of Pharmaceutical Sciences 2001, 90(10):1637-1646.
63. Khwaldia K., Perez C., Banon S., Desobry S., Hardy J. Milk proteins for edible films and coatings. Critical Reviews in Food Science and Nutrition 2004, 44:239-251.
64. Kinsella J.E. Functional properties of proteins in foods: a survey. Critical Reviews in Food Science and Nutrition 1976, 7:219-280.
65. Kinsella J.E., Whitehead D.M. Proteins in whey: chemical, physical, and functional properties. Advances in food and nutrition research 33 1989, 343-438. Academic Press, San Diego. J.E. Kinsella (Ed.).
66. Koning M.M., Visser H. Protein interactions. An overview. Protein interactions 1992, 1-24. VCH Publishers, New York. H. Visser (Ed.).
67. Krochta J.M., Baldwin E.A., Nisperos-Carriedo M. Edible coating and films to improve food quality 1994, Technomic Publishing Company, Lancaster, USA.
68. Kuan Y.H., Bhat R., Karim A.A. Emulsifying and foaming properties of ultraviolet-irradiated egg white protein and sodium caseinate. Journal of Agricultural and Food Chemistry 2011, 59:4111-4118.
69. Kume T., Furuta M., Todoriki S., Uenoyama N., Kobayashi Y. Status of food irradiation in the world. Radiation Physics and Chemistry 2009, 78:222-226.
70. Koksel H., Sapirstein H.D., Celik S., Bushuk W. Effects of gamma-irradiation of wheat on gluten proteins. Journal of Cereal Science 1998, 28:243-250.
71. Lacroix M., Jobin M., Mezgheni E., Srour M., Boileau S. Polymerization of calcium caseinates solutions induced by gamma irradiation. Radiation Physics and Chemistry 1998, 52:223-227.
72. Lacroix M., Le T.C., Outtara B., Yu H., Letendre M., Sabato S.F., et al. Use of γ-irradiation to produce films from whey, casein and soya proteins: structure and functional characteristics. Radiation Physics and Chemistry 2002, 63:8.
73. Lacroix M., Outtara B. Combined industrial processes with irradiation to assure innocuity and preservation of food products - a review. Food Research International 2000, 33:719-724.
74. Lee J.W., Seo J.H., Kim J.H., Lee S.Y., Byun M.W. Comparison of the changes of the antigenicities of a hen's egg albumin by a gamma and an electron beam irradiation. Radiation Physics and Chemistry 2007, 76:879-885.
75. Lee M.S., Lee S.H., Song K.B. Effect of γ-irradiation on the physicochemical properties of soy protein isolate films. Radiation Physics and Chemistry 2005, 72:35-40.
76. Lee S.L., Lee M.S., Song K.B. Effects of gamma-irradiation on the physicochemical properties of gluten films. Food Chemistry 2005, 92:621-625.
77. Losty T., Roth J.S., Shults G. Effect of γ-irradiation and heating on proteolytic activity of meat samples. Journal of Agricultural and Food Chemistry 1973, 21:275-277.
78. Luckman G.J. Food irradiation: regulatory aspects in the Asia and Pacific region. Radiation Physics and Chemistry 2002, 63:285-288.
79. McLaren A.D., Shugar D. Photochemistry of proteins and nucleic acids 1964, Pergamon Press, Oxford.
80. Mezgheni E., Vachon C., Lacroix M. Bacterial use of biofilms cross-linked by gamma irradiation. Radiation Physics and Chemistry 2000, 58:203-205.
81. Micard V., Belamri R., Morel M.H., Guilbert S. Properties of chemically and physically treated wheat gluten films. Journal Agricultural and Food Chemistry 2000, 48:2948-2953.
82. Miller, A. T., & Marder, R. B. (1998). Patent No. U. S. Patent 5,820,812. U.S.
83. Mitchell J.R. Foaming and emulsifying properties of proteins. Developments in food proteins 4 1986, 291-338. Elsevier, London. B.J. Hudson (Ed.).
84. Nakatsuka, R., Suzuki, S., Tanimoto, S., & Funatsu, E. (1978). Patent No. U.S. Patent 4,076,846. U.S.
85. Nawar W.W. Comparison of chemical consequences of heat and irradiation treatment of lipids. Recent advances in food irradiation 1983, 115-127. Elsevier Biomedical Press, Amsterdam, The Netherlands. P.S. Elias, A.J. Cohen (Eds.).
86. de Pomerai D.I., Smith B., Dawe A., North K., Smith T., Archer D.B., et al. Microwave radiation can alter protein conformation without bulk heating. FEBS Letters 2003, 543:93-97.
87. Prins A. Principles of foam stability. Advances in food emulsions and foams 1988, 91-122. Elsevier Applied Science, London. E. Dickinson, G. Stainsby (Eds.).
88. Rector D.J., Kella N.K., Kinsella J.E. Reversible gelation of whey proteins: melting, thermodynamics and viscoelastic behavior. Journal of Texture Studies 1989, 20:457-471.
89. Ressouany M., Vachon C., Lacroix M. Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate films. Journal of Agricultural and Food Chemistry 1998, 46:1618-1623.
90. Rhim J.W., Gennadios A., Fu D., Weller C.L., Hanna M.A. Properties of ultraviolet irradiated protein films. Lebensmittel-Wissenschaft und-Technologie 1999, 32:129-133.
91. Food and health in Europe: A new basis for action 2004, Vol. 96. WHO Regional Publications, European Series, Copenhagen.
92. Rodríguez Patino J.M., Carrera Sánchez C., Rodríguez Niño M.R. Implications of interfacial characteristics of food foaming agents in foam formulations. Advances in Colloid and Interface Science 2008, 140:95-113.
93. Rustgi S., Riesz P. Hydrated electron-initiated main-chain scission in peptides in E.S.R. and spin trapping study. International Journal of Radiation Biology 1978, 34:449-460.
94. Sabato S., Nakamurakare N., Sobral P.J. Mechanical and thermal properties of irradiated films based on Tilapia (Oreochromis niloticus) proteins. Radiation Physics and Chemistry 2007, 76:1862-1865.
95. Sabato S.F., Ouattara B., Yu H., D'Aprano G., Le Tien C., Mateescu M.A., et al. Mechanical and barrier properties of cross-linked soy and whey protein based films. Journal of Agricultural and Food Chemistry 2001, 49:1397-1403.
96. Shuster S., Bottoms E. Senile degeneration of skin collagen. Clinical Science 1963, 25:487-491.
97. Simic M.G. Radiation chemistry of amino acids and peptides in aqueous solutions. Journal of Agricultural and Food Chemistry 1978, 26:6-14.
98. Soliman E.A., Mohy Eldin M.S., Futura M. Biodegradable zein-based films: influence of γ-irradiation on structural and functional properties. Journal of Agricultural and Food Chemistry 2009, 57:2529-2535.
99. Song H.P., Kim B., Choe J.H., Jung S., Kim K.S., Kim D.H., et al. Improvement of foaming ability of egg white product by irradiation and its application. Radiation Physics and Chemistry 2009, 78:217-221.
100. Stewart E.M. Food irradiation chemistry. Food irradiation: Principles and applications 2001, 37-76. John Wiley & Sons, Inc, New York, USA. R.A. Molins (Ed.).
101. Tang C.H., Wang X.Y., Yang X.Q., Li L. Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties. Journal of Food Engineering 2009, 92:432-437.
102. Tanaka T. Gels. Scientific American 1981, 244(1):124-138.
103. Torrezan R., Tham W.P., Bell A.E., Frazier R.A., Christianini M. Effects of high pressure on functional properties of soy protein. Food Chemistry 2007, 104:140-147.
104. Uchida K., Kato Y., Kawasaki S. Metal-catalyzed oxidative degradation of collagen. Journal of Agricultural and Food Chemistry 1990, 40:9-12.
105. Urbain W.M. Radiation chemistry of proteins. Radiation chemistry of major food components 1977, 63-130. Elsevier Scientific, Amsterdam, The Netherlands. P.S. Elias, A.J. Cohen (Eds.).
106. Vachon C., Yu H.L., Yefsah R., Alain R., St-Gelais D., Lacroix M. Mechanical and structural properties of milk protein edible films cross-linked by heating and γ-irradiation. Journal of Agricultural and Food Chemistry 2000, 48:3202-3209.
107. Van der Plancken I., Van Loey A., Hendrickx M.E. Foaming properties of egg white proteins affected by heat or high pressure treatment. Journal of Food Engineering 2007, 78:1410-1426.
108. Vieira F.F., Del Mastro N.L. Comparison of γ-irradiation and electron beam irradiation effects on gelatin. Radiation Physics and Chemistry 2002, 63:331-332.
109. Wan J., Coventry J., Swiergon P., Sanguansri P., Versteeg C. Advances in innovative processing technologies for microbial inactivation and enhancement of food safety - pulsed electric field and low-temperature plasma. Trends in Food Science & Technology 2009, 20:414-424.
110. Wanasundara P.K., Amarowicz R., Pegg R.B., Shand P.J. Preparation and characterization of hydrolyzed proteins from defibrinated bovine plasma. Journal of Food Science 2002, 67:623-630.
111. Wihodo M., Moraru C.I. Physical and chemical methods used to enhance the structure and mechanical properties of protein films. A review. Journal of Food Engineering 2012, http://dx.doi.org/10.1016/j.jfoodeng.2012.08.021.
112. Wilde P.J. Interfaces: their role in foam and emulsion behaviour. Current Opinion in Colloid Interface Science 2000, 5:176-181.
113. Zayas J.F. Introduction. Functionality of proteins in food 1997, 1-5. Springer-Verlag, Berlin, Germany. J.F. Zayas (Ed.).
114. Zhang H., Mittal G. Biodegradable protein-based films from plant resources: a review. Environmental Progress & Sustainable Energy 2010, 29(2):203-220.
115. Ziegler G.R., Foegeding E.A. The gelation of proteins. Advances in Food and Nutrition Research 1990, 34:204-286.
116. Zúñiga R.N., Aguilera J.M. Aerated food gels: fabrication and potential applications. Trends in Food Science & Technology 2008, 19:176-187.