کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8251828 | 1533480 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of gamma irradiation on the protein characteristics and functional properties of sesame (Sesamum indicum L.) seeds
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
فیزیک و نجوم
تشعشع
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study was aimed at investigating the effect of gamma irradiation at various doses (0.5, 1.0, 1.5 and 2.0 kGy) on protein characteristics and functional properties of sesame seeds. Gamma radiation at high doses (>1.0 kGy) significantly (P ⤠0.05) increased globulin and albumin fractions of sesame protein. Concomitant (P ⤠0.05) increase of in-vitro protein digestibility was noticed in irradiated sesame flour compared to non-radiated sample. Maximum protein solubility was observed in sesame flour irradiated at 1.0 kGy. SDS-PAGE electrophoretic patterns of total sesame protein were not affected by irradiation process. Significant enhancement (P ⤠0.05) in emulsification capacity (EC) and emulsion stability (ES) was recorded after irradiation at a dose level of 1.0 and 1.5-2.0 kGy, respectively. Foaming capacity reached a significantly maximum value in sesame flour irradiated at 1.0 kGy while foaming stability was not significantly affected by gamma irradiation. It can be concluded that gamma radiation enhances the protein and functional properties of sesame flour and thus can be employed as an effective method of preserving sesame flour and its products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Radiation Physics and Chemistry - Volume 144, March 2018, Pages 85-91
Journal: Radiation Physics and Chemistry - Volume 144, March 2018, Pages 85-91
نویسندگان
Amro B. Hassan, Nagat S. Mahmoud, Khalid Elmamoun, Oladipupo Q. Adiamo, Isam A. Mohamed Ahmed,