The influence of ionizing radiation on free protein content and microorganisms' growth in oyster mushrooms

The article describes the relevance of finding new protein sources with high nutritional and biological value. For solving this problem, several methods of protein quality and digestibility analysis (PDCAAS, DIAAS etc.) in world practice are considered. The experimental researches included analysis...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-02, Vol.640 (3), p.32060
Main Authors: Dril, A A, Mayurnikova, L A, Rozhdestvenskaya, L N
Format: Article
Language:English
Subjects:
Amino acids
Digestibility
Heat treatment
Ionizing radiation
Mechanical properties
Microorganisms
Molecular structure
Mushrooms
Polypeptides
Prolongation
Protein sources
Proteins
Shelf life
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Summary:The article describes the relevance of finding new protein sources with high nutritional and biological value. For solving this problem, several methods of protein quality and digestibility analysis (PDCAAS, DIAAS etc.) in world practice are considered. The experimental researches included analysis of protein content and ratio of molecular masses of polypeptides depending on doses of ionizing radiation (3 kGy, 6 kGy and 9 kGy) of fresh and heat-treated oyster mushrooms (Pleurotus ostreatus) samples. It is defined that the protein content in heat-treated oyster mushrooms is significantly higher than in fresh mushrooms, so ionizing radiation can increase the biological value of mushroom free proteins and affect at molecular structure of product, its structural and mechanical properties through the destruction of proteins and their decomposition into amino acids. Ionizing radiation is also an instrument for mushroom products shelf life prolongation up to 21 days, which prevents microorganism vital activity and growth.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/640/3/032060