Effect of gamma irradiation on lipoxygenases, trypsin inhibitor, raffinose family oligosaccharides and nutritional factors of different seed coat colored soybean (Glycine max L.)

被引：46

作者：

Dixit, Amit Kumar ^{[1
]}

Kumar, Vineet ^{[2
]}

Rani, Anita ^{[2
]}

Manjaya, J. G. ^{[3
]}

Bhatnagar, Deepak ^{[1
]}

机构：

[1] Devi Ahilya Univ, Sch Biochem, Indore 452017, Madhya Pradesh, India

[2] Natl Res Ctr Soybean, Indore 452017, Madhya Pradesh, India

[3] Bhabha Atom Res Ctr, Board Res Nucl Sci, Bombay 400085, Maharashtra, India

来源：

RADIATION PHYSICS AND CHEMISTRY | 2011年 / 80卷 / 04期

关键词：

Irradiation; Trypsin inhibitor; Lipoxygenase; Carbohydrates; Fatty acid; Tocopherol; ANTINUTRITIONAL FACTORS; ISOFLAVONES; FLATULENCE; RADIATION; PROTEINS;

D O I：

10.1016/j.radphyschem.2010.12.014

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Three soybean genotypes Kalitur, Hara soya and NRC37 with black, green and yellow seed coat color, respectively, were gamma irradiated at 0.5, 2.0 and 5.0 kGy and tested for antinutritional and nutritional factors. Gamma irradiation at all doses reduced the level of lipoxygenase isomers, trypsin inhibitor (TI) and ascorbic acid in all the 3 soybean genotypes as compared to the unirradiated control. However, irradiation dose of 5.0 kGy increased the sucrose content of the soybean genotypes. No significant change was observed in oil, protein fatty acids and total tocopherol content of the 3 genotypes at any irradiation dose. It is suggested that inhibition of lipoxygenase, reduction in TI and ascorbic acid may be due to the breakage or oxidation of protein structure by the gamma irradiation. Similarly, gamma irradiation at higher doses may break glycosidic linkages in oligosaccharides to produce more sucrose and decrease the content of flatulence causing oligosaccharides. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：597 / 603

页数：7

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