In this paper, the effects of electron beam irradiation (EBI) on wheat germ protein hydrolysates (WGPHs) were investigated. The functional properties of WGPHs were enhanced by EBI, with the emulsifying capacity reaching its maximum value at 10 kGy. Moreover, foaming capacity reached its maximum value at 25 kGy. Additionally, EBI can enhance the antioxidant activity of WGPHs, and a dose-dependent effect was observed. Hydrolysates irradiated at 50 kGy had the greatest antioxidant activity; the DPPH and ABTS⁺ radical scavenging activities increased by 45.77% and 52.52%, respectively, compared to the non-irradiated sample. Additionally, surface hydrophobicity reached its minimum value at 10 kGy. After 10 kGy of irradiation, the fraction of hydrolysates with a molecular weight <1 kDa increased from 88.34% to 90.23%. Irradiation caused the surface morphology to become uneven, and it produced smaller peptides.

本文研究了电子束辐照（EBI）对小麦胚芽蛋白水解物（WGPHs）的影响。EBI增强了WGPHs的功能特性，其乳化能力在10 kGy时达到最大值。此外，发泡能力在25 kGy时达到最大值。此外，EBI可以增强WGPH的抗氧化活性，并观察到剂量依赖性效应。以50 kGy辐照的水解产物具有最大的抗氧化活性。DPPH和ABTS ⁺与未辐照样品相比，自由基清除活性分别增加了45.77％和52.52％。此外，表面疏水性在10 kGy时达到最小值。辐照10 kGy后，分子量<1 kDa的水解产物比例从88.34％增加到90.23％。辐照导致表面形态变得不均匀，并产生了较小的肽。