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Effects of Gamma Irradiation on Proteins and Fatty Acids of Soybean
Author(s) -
HAFEZ YOUSSEF S.,
MOHAMED ALI I.,
SINGH GURBAX,
HEWEDY FAWZY M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10459.x
Subject(s) - chemistry , irradiation , lipoxygenase , food science , trypsin , moisture , solubility , trypsin inhibitor , nitrogen , chymotrypsin , gamma irradiation , enzyme , biochemistry , organic chemistry , physics , nuclear physics
Two hundred grams of soybean seeds (moisture contents of 7.4, 15.3, 22.5, and 30.5%) were irradiated at dose levels of 0, 1, 5, 10, 20, 40, 60, 80 and 100 KGy using Cobalt‐60 source. Radiation dose of 100 KGy caused a decrease in the percentage of nitrogen solubility from 80.3 to 67.2, 80.3 to 57.8, and 68.1 to 48.8 when deionized H 2 O, 0.6M NaCl, and 0.2M Cacl 2 were used as solvents, respectively. Inhibition of 71% of lipoxygenase activities, 25.4% trypsin inhibitor activities, and 16.7% chymotrypsin inhibitor activities were found when the soybean seeds were irradiated at 100 KGy.