[Content of available lysine in gamma-irradiated soybean products].
The content in available lysine of soya protein products irradiated in a 60Co-gamma cell were investigated. The results indicate that available lysine content and crude protein content at irradiation doses of 1, 3 and 5 kGy were unaffected at the 95% significance level. During 3-month storage the irradiated samples showed no significant (p = 0,05) changes of available lysine content. In samples with high content of lecithin, which were irradiated at 1 kGy as well as non-irradiated the content of available lysine was significantly (p = 0,05) reduced after 8-month storage; the other products as well as the at 3 and 5 kGy irradiated samples showed no significant decrease. Immediately after irradiation the microflora was significantly (p = 0,05) reduced. Under the effect of radiation treatment at 3 and 5 kGy the microflora was reduced to nearly 100% after 3-month storage.
Horvatić
M
M
Institut für Lebensmittelchemie, Pharmazeutisch-biochemischen Fakultät, Universität Zagreb.
Grüner
M
M
Mulalić
N
N
D001419:Bacteria / Q000254:growth & development; D015169:Colony Count, Microbial; D005514:Food Irradiation; D005516:Food Microbiology; D005658:Fungi / Q000254:growth & development; D005720:Gamma Rays; D008239:Lysine / Q000032:analysis*; D009584:Nitrogen / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*; D013171:Spores, Bacterial; D013172:Spores, Fungal; D013997:Time Factors
D010940:Plant Proteins; D008239:Lysine; D009584:Nitrogen
Gehalt an verfügbarem Lysin in gammabestrahlten Sojaproteinprodukten.