Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.)

YOUSSEF S. HAFEZ, ALI I. MOHAMMED, PUNAMBERMA A. PERERA, GURBAX SINGH, AHMED S. HUSSEIN

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29 Citations (Scopus)

Abstract

The effect of microwave heating and gamma irradiation treatments on phosphorus compounds of soybean seeds were studied. Inorganic phosphorus was significantly (P < 0.05) increased while, phytate and phospholipids were significantly decreased when soybean seeds were microwave‐heated for 9 min or more. Furthermore, gamma‐irradiation treatments of 20 KGy or more significantly increased inorganic phosphorus and decreased phytate and phospholipids of the beans. Two dimensional thin‐layer chromatography was employed to study the phospholipid pattern. Gamma‐irradiation at doses from 40 to 100 KGy produced lysophosphatidylcholine and phosphatidic acid. The data of this study showed that, the increase of inorganic phosphorus was mainly due to the decomposition of phytic acids and phosphates of inositol.

Original languageEnglish
Pages (from-to)958-962
Number of pages5
JournalJournal of Food Science
Volume54
Issue number4
DOIs
Publication statusPublished - Jul 1989
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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