Home Journals Articles Updates About
CN
image
收藏切换
Effect of Electron Beam Irradiation on the Structure, Physicochemical Properties and Cooking Quality of Proso Millet
收藏切换
Huishan SHEN1, 2, 3, Guoshuai MA1, Zan CUI1, Jiahang YAO1, 3, Hongwei WANG1, 2, Naiwei PENG4, Xingli LIU1, 2, Hua ZHANG1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(13) : 145 - 151
Less
收藏切换
Science and Technology of Food Industry | 2026, 47(13): 145-151
• Research and Investigation •
Effect of Electron Beam Irradiation on the Structure, Physicochemical Properties and Cooking Quality of Proso Millet
Full
Huishan SHEN1, 2, 3, Guoshuai MA1, Zan CUI1, Jiahang YAO1, 3, Hongwei WANG1, 2, Naiwei PENG4, Xingli LIU1, 2, Hua ZHANG1, 2, 3, *
Affiliations
  • 1College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
  • 2National & Local United Engineering Laboratory of Wheat Flour Food, Zhengzhou 450001, China
  • 3Food Laboratory of Zhongyuan, Luohe 462300, China
  • 4Zhengzhou Hongyuan Bioengineering Co., Ltd., Zhengzhou 450000, China
Published: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025070136
Outline
收藏切换

To investigate the effect of electron beam irradiation (EBI) on the structure, physicochemical properties, and cooking quality, this study applied electron beam irradiation at different doses (0, 3, 6, 9, and 12 kGy) to proso millet. The crystalline structure, short-range ordered structure, amylose content, damaged starch content, pasting properties, thermal properties, solubility, swelling power, cooking characteristics, and textural properties of proso millet were measured. The results showed that EBI destroyed the crystalline structure of proso millet. As the irradiation dose increased, the relative crystallinity significantly decreased from 19.46% to 11.76% (P<0.05), accompanied by a reduction in amylose content from 4.93% to 2.25% and an increase in the amylose index from 75.86% to 76.53%. Consistent with these structural alterations, EBI led to a substantial decline in the pasting properties, thermodynamic transition temperature, and swelling power (P<0.05). In contrast, the solubility increased considerably (P<0.05). These changes collectively contributed to an improvement in cooking quality, after 12 kGy irradiation, manifested by a reduction in the hardness and chewiness of the cooked proso millet by 54.93% and 81.02%, respectively, and an 285.44% increase in soluble solid content. EBI effectively improved the processability of proso millet, making it more suitable for making porridge with a thick texture and soft taste. The results revealed the influence of EBI on the quality of proso millet. It provides a scientific basis for the application of EBI in the efficient preservation and high-value processing of grain. Besides, this study is of great practical significance to promote the sustainable development of the proso millet industry.

proso millet  /  electron beam irradiation  /  structure  /  physicochemical properties  /  cooking quality
申慧珊, 马国帅, 崔赞, 姚佳杭, 王宏伟, 彭乃卫, 刘兴丽, 张华. 电子束辐照对大黄米结构、理化性质和蒸煮品质的影响. 食品工业科技, 2026 , 47 (13) : 145 -151 . DOI: 10.13386/j.issn1002-0306.2025070136
Huishan SHEN, Guoshuai MA, Zan CUI, Jiahang YAO, Hongwei WANG, Naiwei PENG, Xingli LIU, Hua ZHANG. Effect of Electron Beam Irradiation on the Structure, Physicochemical Properties and Cooking Quality of Proso Millet[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 145 -151 . DOI: 10.13386/j.issn1002-0306.2025070136
Appendix
Less
Year 2026 volume 47 Issue 13
65
28
Cite this Article
BibTeX
Article Info
doi: 10.13386/j.issn1002-0306.2025070136
  • Receive Date：2025-07-10
  • Online Date：2026-10-24
  • Published：2026-07-01
Article Data
Affiliations
History
  • Received：2025-07-10
Affiliations
    1College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
    2National & Local United Engineering Laboratory of Wheat Flour Food, Zhengzhou 450001, China
    3Food Laboratory of Zhongyuan, Luohe 462300, China
    4Zhengzhou Hongyuan Bioengineering Co., Ltd., Zhengzhou 450000, China
References
Share
https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025070136
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House