Abstract Consumption of soybean is dependent on its protein quality and texture which is influenced by protein modification. In the present study, modifications of soybean proteins were investigated by chemical analysis. Irradiation dose of 2.0 kGy resulted in reduced turbidity, surface hydrophobicity and protein oxidation, but caused increase in protein solubility and sulfhydryl contents in both the genotypes. Free phenolics, DPPH and FRAP activites in all the genotypes increased significantly at 2.0 kGy and declined at 5.0 kGy with the exception of DPPH. However, lipoxygenase and bound phenolics decreased with the increase doses of gamma irradiation in both the genotypes tested. To the best of our knowledge this study is the virgin report exploring the use of gamma irradiation for improvement of soybean protein stability, quality and its bioavailability by reducing protein oxidation& modification and/or by enhancing the total inherent antioxidant capacity.

中文翻译：

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伽马辐照，一种控制大豆蛋白在储存和加工过程中氧化损伤的有效策略

摘要 大豆的消费取决于其蛋白质质量和质地，而后者受蛋白质修饰的影响。在本研究中，通过化学分析研究了大豆蛋白的修饰。2.0 kGy 的辐照剂量导致浊度、表面疏水性和蛋白质氧化降低，但导致两种基因型的蛋白质溶解度和巯基含量增加。除 DPPH 外，所有基因型的游离酚类、DPPH 和 FRAP 活性在 2.0 kGy 时显着增加，在 5.0 kGy 时下降。然而，在测试的两种基因型中，脂肪氧化酶和结合酚类物质随着伽马辐射剂量的增加而降低。据我们所知，这项研究是探索使用伽马辐射改善大豆蛋白稳定性的原始报告，