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Effect of irradiation on the proteinase inhibitor activity and digestibility ( in vitro ) of safflower oilcake
Author(s) -
Joseph Anu,
Dikshit Madhurima
Publication year - 1993
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545359
Subject(s) - in vitro , chemistry , chymotrypsin , irradiation , trypsin , trypsin inhibitor , food science , pharmacology , enzyme , biochemistry , biology , physics , nuclear physics
Trypsin and chymotrypsin inhibitor activities of safflower oilcake were studied before and after irradiation. The various doses to which samples were exposed ranged from 7 Gy to 10 kGy. The trypsin inhibitor is inactivated at 42 Gy, whereas the chymotrypsin inhibitor remains active, even at the much higher dose of 10 kGy. The in vitro digestibility values also showed a significant improvement after irradiation. Exposure to a low dose of 42 Gy is sufficient to improve the nutritional value of the oilcake.