Gamma irradiation, an effective strategy to control the oxidative damage of soy proteins during storage and processing. (December 2020)

• Record Type: Journal Article
• Authors: Kumari, Sweta; Gupta, Om Prakash; Mishra, Chandra Bhushan; Thimmegowda, Vinutha; Krishnan, Veda; Singh, Bhupinder; Sachdev, Archana; Dahuja, Anil
• Is Part Of: Radiation physics and chemistry. Volume 177(2020:Dec.)
• Publication Date: 2020-12
• Subjects: Soybean -- Off-flavour -- Gamma irradiation -- Antioxidant activity -- Protein oxidation; Radiation chemistry -- Periodicals; Radiometry -- Periodicals; Radiation -- Periodicals; Chimie sous rayonnement -- Périodiques; 539.2
• DOI: 10.1016/j.radphyschem.2020.109134
• Languages: English
• ISSNs: 0969-806X

Abstract

Abstract: Consumption of soybean is dependent on its protein quality and texture which is influenced by protein modification. In the present study, modifications of soybean proteins were investigated by chemical analysis. Irradiation dose of 2.0 kGy resulted in reduced turbidity, surface hydrophobicity and protein oxidation, but caused increase in protein solubility and sulfhydryl contents in both the genotypes. Free phenolics, DPPH and FRAP activites in all the genotypes increased significantly at 2.0 kGy and declined at 5.0 kGy with the exception of DPPH. However, lipoxygenase and bound phenolics decreased with the increase doses of gamma irradiation in both the genotypes tested. To the best of our knowledge this study is the virgin report exploring the use of gamma irradiation for improvement of soybean protein stability, quality and its bioavailability by reducing protein oxidation& modification and/or by enhancing the total inherent antioxidant capacity. Highlights: Enhanced stability and bioavailability of soy protein by gamma irradiation upto 5 kGy is proposed. Enhanced functional/nutritional quality of soy protein was obtained after irradiation. Gamma irradiation prevents protein oxidation through enhancement in total antioxidant activity within the dose range studied.