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

Dixit, Amit Kumar; Kumar, Vineet; Rani, Anita; Manjaya, J. G.; Bhatnagar, Deepak

doi:10.1016/j.radphyschem.2010.12.014

Cited by 45 publications

(10 citation statements)

References 26 publications

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“…This performance was comparable to that from reference method, described in section 2.4.3. (30 mg/g), and also similar to the that obtained from gamma irradiation (Dixit et al, 2011). The statistical analysis of total RFOs extraction is shown in Figure 2A.The strongest effect, with positive sign, was exerted by time.…”

Section: Accepted Manuscriptsupporting

confidence: 79%

“…The procedure consisted in adding 1.000 g of ND soy flour into 50.0 mL of ethanol/water mixture (Dixit, Kumar, Rani, Manjaya, & Bhatnagar, 2011). The resulting suspension was homogenized at 30 rpm (tube rotator, Bioelec®, Santa Fe, Argentina) for 4 h at 80 ± 0.1 °C (thermostated incubator, San Jor, San Andrés, Argentina).…”

Section: Raffinose Family Oligosaccharidesmentioning

confidence: 99%

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Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

Haidar

Coscueta

Cordisco

et al. 2018

LWT

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In this work, different antinutritional factors (trypsin inhibitors, isoflavones and raffinose family oligosaccharides) were selectively removed from soy flour by using aqueous micellar two-phase systems (AMTPS). The effects of independent variables including temperature (30-60 °C), time (10-40 min) and solid to liquid ratio (0.025-0.050 g/L) on the extraction of each antinutritional factor were analyzed using a full factorial design. As general tendency, temperature and time were the most significant parameters (p < 0.05). The best condition for the selective recovery (97% of isoflavones at top phase, and more than 50 % of the rest of ANFs at bottom phase) were 5 g/L of Genapol X-080, 0.2 mol/L of sodium citrate pH 5.00, 30 °C, 40 min and 0.050 g/L. Besides, in vitro gastrointestinal digestions assays demonstrated that the treated soy flour improved its protein digestibility. The findings of this work represent the introduction of a novel methodology to selectively remove soy antinutritional factors.

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Section: Accepted Manuscriptsupporting

confidence: 79%

Section: Raffinose Family Oligosaccharidesmentioning

confidence: 99%

Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

Haidar

Coscueta

Cordisco

et al. 2018

LWT

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show abstract

“…Most soybean cultivars have a yellow-colored seed coat. Compared with the yellow seeds of the majority of grown soybean varieties, black/brown seeds usually accumulate flavonoids and anthocyanins within the epidermal layer of the seed coat, and are currently attracting great interest with regard to their antioxidant properties and flavors [8].…”

Section: Introductionmentioning

confidence: 99%

The Use of Electrostatic Field to Improve Soybean Seed Germination in Organic Production

et al. 2021

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Soybean production in the system of organic agriculture is not very demanding, and this has been well documented both through experimental results and commercial production. However, one of the biggest problems in organic production is the lack of adequate pre-sowing treatments. Therefore, the aim of this study was to examine the effect of the electrostatic field. This is a physical treatment that was first used for seed treatment in the 18th century but has mostly been neglected since then. Seeds of five soybean genotypes with differently colored seed coats (yellow, green, dark green, brown, and black) were included in this study. The seeds were exposed to different values of direct current (DC) with the following voltages: 0 V (control), 3 V, 6 V, and 9 V, to which the seeds were exposed for 0 min (control), 1 min, and 3 min. After exposing the seeds to the electric field, the physiological properties of seeds and seedlings at the first stage of growth were evaluated. The results show that the effect of the electrostatic field on seed quality depends on the genotype, voltage, and exposure time. The application of DC can be a suitable method for improving seed germination and the initial growth of soybean seedlings. In addition, the results indicate that it is necessary to adjust the DC treatment (voltage and duration of exposure of seeds) to particular genotypes since inadequate treatments may reduce the quality of seeds.

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“…Soybean is an economical crop, served as proteins, energy, vitamins and minerals for human and animal consumption. However, there are many antinutritional factors (ANFs) in soybeans, especially the soybean trypsin inhibitor (STI), which was first isolated from soybean seeds by Kunitz in 1945(Van den Hout et al, 1998Kumar Dixit et al, 2011). STI consists of a single polypeptide chain with molecular weight of approximately 21.5 kDa containing 181 amino acid residues with two disulphide bonds (Cys 39-Cys 86 and Cys 138-Cys 145) (Krauchenco et al, 2004;Tetenbaum & Miller, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…Several physical processing studies have also been carried out to reduce the inhibitory activity of STI. Among which, high temperature heating (Kwok et al, 1993;Osman et al, 2002), ultrasound (Huang et al, 2008), pressure and temperature (Guerrero-Beltr an et al, 2009) and gamma irradiation (Hafez et al, 1985;Kumar Dixit et al, 2011) were shown to be effective.…”

Section: Introductionmentioning

confidence: 99%

A comparison study of the impact of boiling and high pressure steaming on the stability of soybean trypsin inhibitor

Shen

Cai

Zhang

et al. 2013

Int J of Food Sci Tech

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Summary The aim of the study is to compare the effect of boiling and high pressure steaming (HPS) on the degradation, inhibitory activity reduction and gastric digestibility of soybean trypsin inhibitor (STI). Thermal stability analysis showed that HPS treatment was effective in eliminating the inhibitory activity of STI than boiling. SDS‐PAGE and Western blot analysis indicated that boiling has less impact on the gastric digestibility of STI than HPS. More importantly, boiling‐pretreated STI revealed high inhibitory activity against trypsin even after digestion by pepsin in simulated gastric fluid (SGF), while HPS treatment was more effective. SDS‐PAGE analysis further verified that after boiling, STI still revealed strong binding ability to trypsin, while STI could be completely degraded by trypsin after HPS treatment for 30 min.

show abstract

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

Cited by 45 publications

References 26 publications

Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

The Use of Electrostatic Field to Improve Soybean Seed Germination in Organic Production

A comparison study of the impact of boiling and high pressure steaming on the stability of soybean trypsin inhibitor

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