Efeitos da irradiação na composição e propriedades funcionais da soja. / Effects of irradiation on the composition and functional properties of soyben.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

The aim of this work was to study the effects of both irradiation and storage on the chemical composition of soybean grains and on the physicochemical and functional properties of their protein isolates. The soy grains were divided into four lots, two of them were irradiated with of 60Cobalt source in doses of 2.0 or 5.0 kGy, a third one was irradiated with an electron beam at 2.0 kGy and another was used as control (non-irradiated). All the lots were stored for a maximum of 12 months. Every four months, a portion of each lot was removed to produce deffated soy flour (DFS) and soy protein isolate (SPI). The proximal compositions of the grains, FDSs and SPIs were determined. In the grains, the water activity, total isoflavone content and antioxidant index (AI) were measured and in DFSs, the phytate content and trypsin inhibitor activity (TIA). The acidity content was measured in the oil obtained from the whole flours. The structural characteristics of SPIs were evaluated by polyacrylamide gel electrophoresis in the presence of sodium dodecyl sulphate (SDSPAGE) under non reducing conditions of the soluble proteins using different systems. Additionally, differential scanning calorimetry (DSC), free sulfhydryl groups (SH), intrinsic fluorescence (IF), reversed-phase high performance liquid chromatography (RP-HPLC) and of size exclusion high performance liquid chromatography (SE-HPLC) were also used to evaluate the effects. The analyses of the functional properties in SPIs were: solubility, gelation, water holding capacity (WHC), emulsifying capacity (EC), emulsifying activity index (EAI) and emulsifying stability (ES). The total isoflavone content and antioxidant index analyzed in the grains did not differ significantly (p>0.05) and remained stable throughout storage, as a function of the dose or type of irradiation. However, there was an increase in the b-glycosides and decrease in the mean percentage of malonyl glycosides. The acidity content increased in the percentage of 81.6% in the oil grains irradiated with 5 kGy and stored for 12 months. DFSs of irradiated grains exhibited smaller values of the trypsin inhibitor and phytate. The analyses of differential scanning calorimetry, intrinsic fluorescence and size exclusion high performance liquid chromatography showed that no important structural alterations occurred in the protein isolates due irradiation or storage. However, the free sulfhydryl groups increased in SPIs of irradiated grains, without further significant changes along the storage. There was an increase of the proportion of the hydrophobic fractions, showed by reversed-phase high performance liquid chromatography profile, for all the isolated after four months of storage of the grains. SPIs of irradiated grains presented high solubility, emulsifying capacity while emulsifying stability and emulsifying activity index did not differ significantly (p>0.05). The values of hardness and water holding capacity of the SPIs gels did not differ significantly (p>0.05) for all treatment. However, SPIs gels of stored grains had high values of hardness. The values cohesiveness and elasticity of the SPIs gels did not differ significantly (p>0.05), independent of the dose and type of irradiation. Under the studied conditions, gamma irradiation at doses of 5 kGy and of electron beam of 2 kGy can be used without damage to the grain composition or storage property or to the physicochemical properties of the protein isolates.

ASSUNTO(S)

gamma irradiation isolado proteico de soja electrons beans grãos proteinas estocagem grains proteins storage irradiação gama functional properties feixes de eletrons soy protein isolates propriedades funcionais

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