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Elucidation of the role of protein oxidation, hydrolysis, and protein-phenolic interactions in offflavour generation in soybean.

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Title Elucidation of the role of protein oxidation, hydrolysis, and protein-phenolic interactions in offflavour generation in soybean.
M.Sc.
 
Creator TOMAR, MAHARISHI
 
Contributor Anil Dahuja
 
Subject bacteria, fungi, planting, biological development, productivity, inorganic acid salts, growth promoters, rhizobium, developmental stages, diseases
 
Description T-8832
The off-flavour present in soybean limits its consumption and acceptability among people. The
immense nutritional benefits of soybean remain underutilized due to this beany flavor. The off
flavour is generated due to the production of small aldehydes and ketones from polyunsaturated
fatty acids by the action of lipoxgenase and hydroperoxide lyase. These aldehydes and ketones
also act as the signaling molecule and also reduce storability of soybean seed. The inherent levels
of antioxidant molecules (total bound and unbound phenols and tocopherols) and off-flavour
determining parameters (LOX activity, TBA number and amount of oxidized proteins, trypsin
inhibitor activity) were analyzed in fourteen genotypes of soybean seeds that varied with respect
to their seed coat colour. The study revealed that out of these fourteen varieties,two varieties
namely SL 525(Yellow seed coat colour), EC 109514(black seed coat colour) had the least and
the highest off flavor generating capacity respectively. These were selected for treatment with 3
different concentrations of 3 biotic elicitors viz. Chitosan (2,4, and 8 mg/ml , Jasmonic acid( 1, 3,
and 5 μM) , Salicylic acid (0.1,0.5, and 1.0 mM) for a duration of 8 and 16 days. The treatment
of soybean seeds with biological elicitors could alter its inherent antioxidant system which is
comprised of non enzymatic antioxidant molecules (vitamins A, C, E; glutathione, carotenoids,
phenolics) and antioxidant enzymes (SOD, Peroxidase and Catalase).
A significant increase in bound and unbound phenols, trypsin inhibitor activity and total
tocopherol content and a decrease in Lipoxygenase activity, Thiobarbituric acid (TBA) number
and amount of oxidized proteins were observed in seeds treated by all the three elicitors. Both
the SL 525 and EC 109514 responded favorably to the elicitors with respect to different off
flavor controlling parameters at 16 days after treatment than at8 days after treatment. A much
better response was observed at higher concentration of elicitors at 16 days of treatment than at 8
days of treatment. EC 109514 responded much better to the elicitors than SL 525 as far as
increase in antioxidant potential was concerned and there was a greater decrease in LOX
(Lipoxygenase) activity and TBA (Thiobarbituric acid) number and oxidized proteins in SL525
than in EC 109514
 
Date 2016-06-22T14:49:04Z
2016-06-22T14:49:04Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67731
 
Format application/pdf
 
Publisher IARI,Division of Biochemistry