Chemical composition and lipoxygenase activity in soybeans (Glycine max L. Merr.) submitted to gamma irradiation

Barros, Érica Amanda de; Broetto, Fernando; Bressan, Dayanne Fabrício; Sartori, Maria Márcia Pereira; Costa, Vladimir Eliodoro

doi:10.1016/j.radphyschem.2013.12.040

Cited by 10 publications

(6 citation statements)

References 16 publications

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“…Additional factors limiting the use of soybean seeds as a component of feed ration for cattle are endogenous seed enzymes, lipases, lipoxygenases, and urease. Lipases catalyze the hydrolysis of ester-carboxylic bonds of oil triacylglycerols and release fatty acids, while lipoxygenases catalyze the oxidation of unsaturated bonds to form hydroperoxides of the corresponding fatty acids [40,41]. The urease enzyme in the presence of urea in the ration achieves high hydrolytic activity leading to rapid ammonia production [42].…”

Section: The Factors Affecting Soybean Utilization In Cattle Nutritionmentioning

confidence: 99%

Seeds of n-GM Soybean Varieties Cultivated in Poland and Their Processing Products as High-Protein Feeds in Cattle Nutrition

et al. 2020

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Soybean (Glycine max (L.) Merr) is a source of high-quality edible protein and oil for humans, but also a high-quality feed in livestock feeding. In Poland, imported genetically modified soybean meal covers 65%, and leguminous seeds that are cultivated locally cover 11% of the protein requirement in livestock nutrition. The implementation of the Polish national program and the European strategy supporting the growth of the leguminous area resulted in adaptation to local agro-climatic conditions of 36 varieties of non-genetically modified soybean (n-GM), which achieved an average seed yield of about 3.7 t·ha−1 with a content of about 38% protein and 23% fat in dry matter. The 27-fold increase in n-GM soybean cultivation area observed over the past eight years resulted in the opportunities in the use of this high-protein feed in feeding cattle, the section providing 26% of gross agricultural production. In cattle feeding, soybean seeds are utilized as whole, cracked, roasted, and extruded full-fat seed; after oil pressing as cold press cakes and extruded oil cakes; and moreover, late-ripening soybean plants with late maturity are used as fodder plants. The presented review is based on literature and analysis of data on the use of each of these forms in cattle nutrition, including the limitation of their use as components of feed rations, which is caused by the high rate of nitrogen release in the rumen and the effects of fat and saponin on microbial fermentation in the rumen due to the role of endogenous seminal enzymes.

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Section: The Factors Affecting Soybean Utilization In Cattle Nutritionmentioning

confidence: 99%

Seeds of n-GM Soybean Varieties Cultivated in Poland and Their Processing Products as High-Protein Feeds in Cattle Nutrition

et al. 2020

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“…A score higher than 6 was attributed to aroma, flavor, consistency and overall acceptability, demonstrating that the panelists slightly (6) to very much (9) liked this beverage. The scores were higher than 5 for acidity and sweetness, indicating that part of the panelists rated these attributes of WSE as neutral (5) to very much liked (9).…”

Section: Sensory Evaluation Of Wsementioning

confidence: 92%

“…In addition to the inhibition of microorganisms, gamma radiation can interact with some molecules found in foods. In the literature, there are numerous studies on radiation, for example De Barros et al [9] and Popovic et al [1] detected a reduction of up to 70% in lipoxygenase activity in a Brazilian soybean cultivar and an increase in antioxidant capacity in Serbian soybeans, respectively, both irradiated with 10 kGy.…”

Section: Introductionmentioning

confidence: 99%

Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract

et al. 2019

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The techniques used for the preservation and processing of foods can interfere with their nutritional and organoleptic quality. The objective of this study was to evaluate the antioxidants of irradiated soybean cultivars and to determine the most suitable method of processing of water-soluble soybean extract (WSE) from their nutritional and sensory characterization. Different soybean cultivars irradiated with doses of 2, 4 and 8 kGy were submitted to biochemical analysis. The WSEs were produced by hot and cold extraction and subjected to physicochemical, biochemical, microbiological and sensory analyses. Phenolic compounds increased in the cultivars irradiated with the dose of 4 kGy or higher. However, flavonoid content, antioxidant capacity and oxidant/antioxidant enzymes remained stable regardless of the irradiation dose, except for SOD of cultivar BRS-213 whose activity was reduced at the dose of 8 kGy. Sensory acceptance was obtained for the WSE produced by hot extraction but not by cold extraction, while the latter exhibited higher protein and lipid content.

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“…Total solid recovery or dry matter was estimated by the gravimetric method (mass basis) by drying the beverage at 105°C in the oven till constant weight is achieved (Achy et al, 2016). The fourth response variable, specific lipoxygenase activity, was estimated by the method developed by (de Barros et al, 2014) and Navicha et al (2017), and further described by Chong et al (2019). The prepared chickpea extract was centrifuged at 5000 rpm for 15 min for extracting the lipoxygenase enzyme.…”

Section: Methodsmentioning

confidence: 99%

Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology

Sharma

Orsat

2022

Food Processing Preservation

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Extraction parameters for the preparation of chickpea‐based beverages were evaluated to maximize their protein content, carbohydrate content, total solid content, and minimize specific LOX (lipoxygenase) activity. A Central Composite design was used to optimize three input factors namely water to chickpea ratio (6:1 to 12:1), extraction temperature (40–80°C), and extraction time (10–60 min). The predicted optimal conditions as determined by RSM (Response Surface Methodology) were water to chickpea ratio of 7.13:1, extraction temperature of 77.9°C, and extraction time of 51 min. At these optimized conditions, the protein content, total carbohydrate content, total solid content, and specific LOX activity were observed as 4.12 g/100 ml extract, 5.78 g/100 ml of extract, 10.57 g/100 ml of extract, and 0.0084 units/mg of protein, respectively. The study provides the extraction parameters/conditions to be considered for the preparation of chickpea‐based beverages for minimizing the beany flavor while retaining the highest nutritional properties. Novelty impact statement Extraction parameters for the development of Cicer arietinum‐based novel beverage were optimized using response surface methodology. All the parameters showed significant effects on the responses to maximize the nutritional content of the beverage.

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Chemical composition and lipoxygenase activity in soybeans (Glycine max L. Merr.) submitted to gamma irradiation

Cited by 10 publications

References 16 publications

Seeds of n-GM Soybean Varieties Cultivated in Poland and Their Processing Products as High-Protein Feeds in Cattle Nutrition

Seeds of n-GM Soybean Varieties Cultivated in Poland and Their Processing Products as High-Protein Feeds in Cattle Nutrition

Biochemical characterization of irradiated soybean and nutritional and sensory evaluation of water-soluble soybean extract

Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology

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