Irradiation and germination effects on phytate, protein and amino acids of soybean

Abstract

Influence of irradiation (0.05-0.20 kGy) and germination (24-120 hours) in distilled and tap water on phytate, protein and amino acids of soybean, was studied. Phytate values significantly decreased with increasing germination period and irradiation dose (P less than 0.01). Irradiation independently decreased the original phytate (212.0 mg/100 g) to a range value of 205.0-190.0 mg/100 g depending upon dose level. Germination of unirradiated seeds for 120 hours in distilled and tap water lowered the phytate to 55.0 and 94.9 mg/100 g (74.1 and 55.2% reduction) respectively. Maximum destruction of phytate to levels of 20.5 and 50.9 mg/100 g (90.3 and 76.0% reduction) occurred during germination of 0.20 kGy samples for 120 hours in distilled and tap water respectively. Total protein content significantly increased during germination (P less than 0.05) and the increase was more in tap than distilled water. Germination for 120 hours of untreated seeds in tap water increased the essential and decreased non-essential amino acids while in the 0.10 kGy sample, increases in both cases were observed.

Effect of low doses γ-irradiation on oxidative stress and secondary metabolites production of rosemary (Rosmarinus officinalis L.) callus culture

“…The amino acid content for irradiated sample with 20 Gy was increased by 1.7 fold over that of control sample. The observed increase in total soluble amino acid content due to exposure to ionizing radiation is in agreement with findings by Satter et al (1990) who documented increases in essential and nonessential amino acids of soybean when irradiated at a dose level of 0.10 kGy. Also, Maity et al (2009) found that increase in total soluble amino acids content in irradiated edible seed at 6 kGy.…”

Effect of Protein Hydrolysates from Germinated Soybean on Cancerous Cells of the Human Cervix: An In Vitro Study

“…Similar results have been reported elsewhere [15,26,27]. This increase may be due to a synthesis of enzyme proteins or a compositional change following the degradation of other constituents as carbohydrates [28].…”

Isoflavone Contents in Germinated Soybean Seeds

“…These include undesirable flavor and odor due to lipoxygenase activity and the presence of antinutritional factors such as trypsin inhibitors, phytates, and flatulent. Many studies showed the benefits of germinated soybeans, including improvement of nutritional quality by prevention of lipid oxidation, increase of the nutrients such as ascorbic acid and riboflavin contents, hydrolysis of raffinose and stachyose that are responsible for flatulence problems, and decrease of trypsin inhibitors [18][19][20][21]. However, limited information is available on the effect of soybean germination on isoflavone content and composition [22].…”