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Effect of γ‐irradiation on soya bean proteins
Author(s) -
Byun MyungWoo,
Kang IlJun,
Hayashi Yukako,
Matsumura Yasuki,
Mori Tomohiko
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660109
Subject(s) - denaturation (fissile materials) , irradiation , differential scanning calorimetry , circular dichroism , chemistry , tryptophan , electrophoresis , enthalpy , protein subunit , chromatography , biochemistry , nuclear chemistry , amino acid , physics , quantum mechanics , nuclear physics , thermodynamics , gene
The properties of soya bean proteins following γ‐irradiation (5–20 kGy) were investigated in connection with protein denaturation. Irradiation doses above 10 kGy caused a decrease in 7S and 11S components and an increase in 2S and 15S components (P < 0.05). However, subunit patterns determined by electrophoresis were not changed appreciably over the entire irradiation dose range. In the differential scanning calorimetry thermogram, the denaturation temperatures of 11S and 7S components were not affected by γ‐irradiation, while increased irradiation dose caused a decrease in the enthalpy values of 11S and 7S components due to protein denaturation. Changes in the circular dichroism spectra and tryptophan fluorescence intensity (P < 0.05) were observed only at 20 kGy.