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Gamma irradiation influence on physical properties of milk proteins

Abstract : Gamma irradiation was found to be an effective method for the improvement of both barrier and mechanical properties of the edible films and coatings based on calcium and sodium caseinates alone or combined with some globular proteins. Our current studies concern gamma irradiation influence on the physical properties of calcium caseinate-whey protein isolate-glycerol (1:1:1) solutions and gels, used for films preparation. Irradiation of solutions was carried out with Co-60 gamma rays applying 0 and 32 kGy dose. The increase in viscosity of solutions was found after irradiation connected to induced crosslinking. Lower viscosity values were detected, however, after heating of the solutions irradiated with a 32 kGy dose than after heating of the non-irradiated ones regarding differences in the structure of gels and resulting in different temperature-viscosity curves that were recorded for the irradiated and the non-irradiated samples during heating and cooling. Creation of less stiff but better ordered gels after irradiation arises probably from reorganisation of aperiodic helical phase and β-sheets, in particular from increase of β-strands, detected by FTIR. Films obtained from these gels are characterised by improved barrier properties and mechanical resistance and are more rigid than those prepared from the non-irradiated gels. The route of gel creation was investigated for the control and the irradiated samples during heating and the subsequent cooling.
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Contributor : Charles M. Dozois <>
Submitted on : Friday, May 3, 2013 - 5:00:15 AM
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K. Ciesla, Stéphane Salmieri, Monique Lacroix, C. Le Tien. Gamma irradiation influence on physical properties of milk proteins. Radiation Physics and Chemistry, Elsevier, 2004, 71 (1-2), pp.95-99. ⟨10.1016/j.radphyschem.2004.04.068⟩. ⟨pasteur-00820053⟩



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