Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains

被引：50

作者：

de Toledo, T. C. F.

Canniatti-Brazaca, S. G.

Arthur, V.

Piedade, S. M. S.

机构：

[1] Univ Sao Paulo, ESALQ, Dept Agroind Food & Nutr, BR-13418900 Piracicaba, SP, Brazil

[2] USP, Ctr Nucl Agr, Food Irradiat & Entomol Lab, BR-13400970 Piracicaba, SP, Brazil

[3] Univ Sao Paulo, ESALQ, Dept Math Sci, Piracicaba, SP, Brazil

来源：

RADIATION PHYSICS AND CHEMISTRY | 2007年 / 76卷 / 10期

关键词：

gamma radiation; antinutritional factors; soybean; total phenolic compounds; trypsin and tannin inhibitors;

D O I：

10.1016/j.radphyschem.2007.02.001

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：

The objective was determining possible radiati n-induced alterations (with doses of 2, 4 and 8 kGy) in raw or cooked grains from five soybean cultivars through the analysis of some antinutrient. Total phenolic ranged from 2.46 to 10.83 mg/g, the trypsin inhibited from 18.19 to 71.64 UTI/g and tannins from 0.01 to 0.39 mg/g. All the antinutrient studied underwent reduction with increases in the doses and cooking process was effective too. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1653 / 1656

页数：4

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