Effect of X-rays on structural, physicochemical and functional properties of gluten protein

Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. objective of this study determine effect x-ray on physicochemical properties protein. Different functional proteins like water oil holding capacities, solubility, emulsification activity, stability index, foaming action stability, protein, moisture content, along with SDS PAGE, FTIR, Xeta potential net charge carried out evaluate radiation Results showed that enhancement capacity up 38.12%, as well 35% could be seen, whereas a significant decrease in activity even content observed treated samples. solution found increase towards positive side. structure remained unchanged based no change PAGE electrograph, FTIR secondary region. Hence, treatment can possible way alter “tailor-made applications” food industries.