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

Abstract

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.