Effects of gamma irradiation on edible seed protein, amino acids and genomic DNA during sterilization

Jyoti Prakash Maity, Sukalyan Chakraborty, Sandeep Kar, Subrata Panja, Jiin Shuh Jean, Alok Chandra Samal, Anindita Chakraborty, Subhas Chandra Santra

Research output: Contribution to journalArticle

49 Citations (Scopus)

Abstract

This work describes radiation-induced effects on edible seed protein profiles, carbohydrates, amino acids and genomic DNA during gamma sterilization. The total protein and carbohydrate was decreased with increasing dose compared to control samples. Oryza sativa L. Cv-2233 exhibited a minimum effect in terms of its loss in total soluble protein content, compared to other seeds at 6 kGy, and the soluble protein fraction, containing 14-16 kDa albumins and 22 kDa globulin, was unchanged up to 6 kGy. In Cicer arietinum, the effect of gamma rays was more pronounced on albumin and prolamin with respect to glutelin and globulin. The easy-to-digest and difficult-to-digest proteins were not significantly affected up to 4 kGy. However, the soluble free amino acids of all the seeds increased with increasing dose. The total DNA content and band intensities both decreased with increasing absorbed dose; however, the band positions were unchanged for all seed types.

Original languageEnglish
Pages (from-to)1237-1244
Number of pages8
JournalFood Chemistry
Volume114
Issue number4
DOIs
Publication statusPublished - 2009 Jun 15

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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    Maity, J. P., Chakraborty, S., Kar, S., Panja, S., Jean, J. S., Samal, A. C., Chakraborty, A., & Santra, S. C. (2009). Effects of gamma irradiation on edible seed protein, amino acids and genomic DNA during sterilization. Food Chemistry, 114(4), 1237-1244. https://doi.org/10.1016/j.foodchem.2008.11.001