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Effect Of γ-irradiation On Structural, Functional And Antioxidant Properties Of β-glucan Extracted From Button Mushroom (Agaricus Bisporus)
Asma Ashraf Khan, A. Gani, A. Shah, F. A. Masoodi, P. R. Hussain, I. A. Wani, F. Khanday
Published 2015 · Chemistry
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Abstract In this study, β- d -glucan extracted from mushroom Agaricus bisporus were irradiated at 5, 10, 20, 30 and 50 kGy. The samples were characterized by ATR-FTIR spectroscopy, gel permeation chromatography (GPC) and quantitative estimation by Megazyme β- d -glucan assay kit. The average molecular weight of non-irradiated β- d -glucan was 181 kDa that decreased to 31.1 kDa at 50 kGy. The functional properties like swelling power and viscosity decreased while fat binding capacity, emulsifying properties, foaming properties, and bile acid binding capacity showed increased trend with the increase in irradiation doses. The antioxidant properties of irradiated β- d -glucan were carried out using six different assays like DPPH, reducing power, inhibition of lipid per oxidation, chelating ability on ferrous ion, FRAP and ABTS assay that also showed increased activity. In conclusion, the present study signifies the importance of irradiated β- d -glucan in various fields of food processing and pharmacy. Industrial Relevance In today's scenario, people are having a sedentary life style with increased risk factors of various diseases like hypercholestromia, cancers, obesity, etc. So they are looking for such type of food that has profound health benefits i.e., functional food. β-Glucan is one of the polysaccharide that can be incorporated into the food formulations and make it functional. However its high viscous nature and low solubility pose several restrictions to being applied widely in food industries. Gamma irradiation is one of the useful techniques that can be commercialized to overcome this problem and use irradiated β-glucan in various food formulations as an ingredient with enhanced antioxidant and functional properties.
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