Impact of Electron-Beam Irradiation on Functional Attributes of Seeds of Two Coastal Wild Legume Landraces of Canavalia.

BACKGROUND: Vegetable proteins have widespread application in the food industry as functional ingredients in food formulations according to the recent patents. Requirement to develop less expensive protein-rich supplementary foods has resulted in shift of emphasis towards lesser known wild than popular legumes. OBJECTIVE: The aim of this study is to expose seeds of two coastal sand dune wild legumes of the Southwest India (Canavalia cathartica and C. maritima) to different doses of electron-beam (EB) irradiation to assess changes in functional attributes. METHOD: Intact dried seeds were exposed to EB irradiation (2.5, 5, 10, 15 kGy). Protein solubility, gelation concentration, water-absorption capacity, oil-absorption capacity, emulsion properties and foam properties of control and irradiated seeds were assessed by standard methods. RESULTS: Protein solubility of both seed flours attained the highest at 2.5 kGy, followed by gradual dosedependent decrease. The gelation concentration increased in C. cathartica only at 5 kGy, while it decreased in C. maritima at 2.5 kGy without further change at higher doses. The water-absorption capacity of C. maritima was significantly higher than C. cathartica in control sample, while at 15 kGy C. cathartica showed significantly higher absorption capacity than C. maritima. The oil-absorption capacity was significantly higher in C. maritima than C. cathartica in control as well as all doses of irradiation. Emulsion activity of C. maritima was slightly higher than C. cathartica in control and irradiated samples, while both seeds showed similar emulsion stability in control with significant increase in C. cathartica at 10 kGy and 15 kGy. The foam capacity in both seeds was similar up to 2.5 kGy followed by significant increase in C. maritima at 5 kGy and 10 kGy. The foam stability was significantly higher C. cathartica than C. maritima in control as well as in irradiated samples. The foam capacity was higher in C. maritima than C. cathartica in control and irradiated samples, which showed gradual time-dependent decrease in stability with higher stability at 8 hr in C. cathartica than C. maritima. CONCLUSION: Improved functional properties (protein solubility, emulsion stability and foam capacity) and decreased gelation concentration in seeds of C. maritima irradiated at 5 kGy is advantageous in the production of functional foods. Even though both species of Canavalia grew on the coastal sand dunes and their seeds were exposed to same doses of radiation, they differed in functional attributes confirm that it is species-specific. Canavalia seeds being rich in proteins, carbohydrates, essential amino acids, essential fatty acids and bioactive components, further studies on the impact of EB irradiation helps in optimization of nutraceutical potential as well as functional attributes for future applications.

Microwave irradiation induced changes in protein molecular structures of barley grains: relationship to changes in protein chemical profile, protein subfractions, and digestion in dairy cows.

The objectives of this study were to evaluate microwave irradiation (MIR) induced changes in crude protein (CP) subfraction profiles, ruminal CP degradation characteristics and intestinal digestibility of rumen undegraded protein (RUP), and protein molecular structures in barley (Hordeum vulgare) grains. Samples from hulled (n = 1) and hulless cultivars (n = 2) of barley, harvested from four replicate plots in two consecutive years, were evaluated. The samples were either kept as raw or irradiated in a microwave for 3 min (MIR3) or 5 min (MIR5). Compared to raw grains, MIR5 decreased the contents of rapidly degradable CP subfraction (from 45.22 to 6.36% CP) and the ruminal degradation rate (from 8.16 to 3.53%/h) of potentially degradable subfraction. As a consequence, the effective ruminal degradability of CP decreased (from 55.70 to 34.08% CP) and RUP supply (from 43.31 to 65.92% CP) to the postruminal tract increased. The MIR decreased the spectral intensities of amide 1, amide II, α-helix, and ß-sheet and increased their ratios. The changes in protein spectral intensities were strongly correlated with the changes in CP subfractions and digestive kinetics. These results show that MIR for a short period (5 min) with a lower energy input can improve the nutritive value and utilization of CP in barely grains.

[The effect of gamma radiation on the methionine and tryptophan content of soy protein products]. / Einfluss der Gamma-Bestrahlung auf den Methionin- und Tryptophangehalt in Sojaproteinprodukten.

Effect of gamma irradiation on the content of methionine and tryptophan in soya protein products were investigated. Irradiation with doses of 1, 3 and 5 kGy caused significant (p = 0.05) decrease of methionine contents. Parallel with the decrease in methionine also the relative quality of proteins is lowered. Tryptophan content were significantly reduced (p = 0.05) at irradiation doses of 3 and 5 kGy. The relative decrease of methionine and tryptophan contents are significantly correlated (p = 0.05) with relative increase in amount of products by the irradiation induced oxidation of lipids; correlation coefficients were 0.576 and 0.715.

Gamma-rays and EMS induced pentaphyllous mutant in black gram (Vigna mungo).

Pentaphyllous mutants in black gram were isolated in M2 generation of a segregating family, irradiated at 20 kR. The genetic nature of mutants was tested by hybridizing with controls, and chi-square tests applied to the F2 population, proved it to be a monogenic recessive. The pentaphyllous mutant had a greater number of pods and leaves per plant and larger and more root nodules. It also showed improved nutritional value with increased seed protein percentage and no increase in TIA (trypsin inhibitor activity).