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Effect of Electron Beam Irradiation Pretreatment of Walnut Green Husk on the Properties of Its Polysaccharides
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Guangming ZOU1, Yijia GUO1, Linye CUI1, Junqing BAI2, Heyu SHEN1, Anwei LUO1, *
Science and Technology of Food Industry | 2026, 47(5) : 165 - 176
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Science and Technology of Food Industry | 2026, 47(5): 165-176
• Research and Investigation •
Effect of Electron Beam Irradiation Pretreatment of Walnut Green Husk on the Properties of Its Polysaccharides
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Guangming ZOU1, Yijia GUO1, Linye CUI1, Junqing BAI2, Heyu SHEN1, Anwei LUO1, *
Affiliations
  • 1College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • 2Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China
Published: 2026-03-01 doi: 10.13386/j.issn1002-0306.2025040055
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In order to promote the high-value utilization of walnut green husk and provide a theoretical basis for its application as emulsifiers, foaming agents, and antioxidants, this study employed electron beam irradiation (EBI) at various doses (0, 5, 10, 25, and 50 kGy) to pretreat walnut green husk. The structural characteristics, physicochemical properties, and functional activities of the alkali-extracted polysaccharides were analyzed and compared following treatment. The results demonstrated that, compared to untreated walnut green husk polysaccharides, those subjected to low-dose EBI (5 kGy) exhibited the highest molar ratio of xylose (16.31%), molecular weight (80.43±2.37 kDa), particle size (145.99±4.64 nm), and water/oil retention capacity (40.61 g/g, 83.08 g/g). Polysaccharides from walnut green husk treated with moderate doses (10 and 25 kGy) showed significantly enhanced uronic acid content (35.69%±0.14%, 36.02%±0.37%), exceptional thermal stability (melting points of 84.87 ℃ and 86.63 ℃), emulsion activity (emulsification index: 14.41 m2/g and 13.64 m2/g), and ABTS+/DPPH free radical scavenging capacities (scavenging rates of 77.00% and 85.47% at 10 kGy, respectively). High-dose EBI (50 kGy) treatment of walnut green husk polysaccharides resulted in the highest foaming ability (56.67%), though other functional activities were somewhat reduced. Considering the properties of walnut green husk polysaccharides, this study concludes that 10 kGy is the optimal irradiation dose.

walnut green husk  /  electron beam irradiation  /  polysaccharides  /  structural characteristics  /  physicochemical properties  /  functional activities
邹光铭, 郭亦佳, 崔林晔, 白俊青, 沈荷玉, 罗安伟. 电子束辐照预处理核桃青皮对其多糖性质的影响. 食品工业科技, 2026 , 47 (5) : 165 -176 . DOI: 10.13386/j.issn1002-0306.2025040055
Guangming ZOU, Yijia GUO, Linye CUI, Junqing BAI, Heyu SHEN, Anwei LUO. Effect of Electron Beam Irradiation Pretreatment of Walnut Green Husk on the Properties of Its Polysaccharides[J]. Science and Technology of Food Industry, 2026 , 47 (5) : 165 -176 . DOI: 10.13386/j.issn1002-0306.2025040055
Appendix
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Year 2026 volume 47 Issue 5
119
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doi: 10.13386/j.issn1002-0306.2025040055
  • Receive Date：2025-04-07
  • Online Date：2026-10-24
  • Published：2026-03-01
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  • Received：2025-04-07
Affiliations
    1College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
    2Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China
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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
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