請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/44705
標題: Composition and functional properties of raw and electron beam-irradiated Mucuna pruriens seeds
作者: Bhat, R.
楊秋忠
Sridhar, K.R.
Young, C.C.
Bhagwath, A.A.
Ganesh, S.
關鍵字: amino acids
electron beam irradiation
fatty acids
functional
properties
in vitro protein digestibility
minerals
Mucuna pruriens
proximate composition
amino-acid-composition
under-utilized legume
antinutritional factors
chemical-composition
gamma-irradiation
physicochemical properties
nutritive-value
protein digestibility
ionizing-radiation
southwest
coast
期刊/報告no:: International Journal of Food Science and Technology, Volume 43, Issue 8, Page(s) 1338-1351.
摘要: The proximate, nutritional and functional properties of raw and electron beam-irradiated (0-30 kGy) Mucuna seeds were investigated. Irradiation increased crude protein and crude carbohydrates significantly than crude lipid, crude fibre and energy. Raw seeds were rich in minerals and were not affected by irradiation except for magnesium and phosphorus. Amino acids of raw seeds were comparable to soyabean and FAO/WHO reference pattern and except for 30 kGy, no significant changes were seen in amino acid profile. Raw seeds were rich in unsaturated fatty acids and some of them decreased on irradiation, while linoleic acid steadily elevated (0-14.35 mg g(-1) lipid). In vitro protein digestibility was dose dependent and significantly increased up to 15 kGy. Water and oil absorption capacities and foaming capacity significantly increased on irradiation, while protein solubility decreased (15 and 30 kGy) with an improvement of gelation property of seed flour. The cooking time of seeds significantly reduced on irradiation.
URI: http://hdl.handle.net/11455/44705
ISSN: 0950-5423
文章連結: http://dx.doi.org/10.1111/j.1365-2621.2007.01617.x
顯示於類別:土壤環境科學系

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