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Not AvailableNot AvailableIonizing radiations are increasingly being used to disinfest raw material for several food products. Toasted and native soy flour, the major food ingredients in bread and bakery industries, can be disinfested prior to use through electron beam. However, this can induce changes in the nutritional and functional properties, which can ultimately affect the quality and the nutritional value of the final products. In the present study, toasted and native soy flour were submitted to electron beam (EB) irradiation at 4.8, 9.2, 15.3 and 21.2 kGy; and assessed for water absorption capacity (WAC), protein dispersibility index (PDI), protein solubility, trypsin inhibitor (TI) content, isoflavones content, in vitro protein digestibility (IVPD), glycinin (11S) to β-conglycinin (7S) ratio, and lipoxygenase. WAC declined slightly (P < 0.05) in toasted soy flour, but increased significantly (P < 0.05) at low doses in native soy flour. In both toasted and native soy flour, slight decline was noted in protein solubility while TI and lipoxygenase declined significantly (P < 0.05). However, the decline noted in TI content was not proportionate to the increase in IVPD. PDI remained unchanged in toasted soy flour but declined significantly (P < 0.05) in native soy flour. 11S to 7S ratio increased significantly (P < 0.05) in toasted flour at all the doses. In general, significant (P < 0.05) decline in isoflavones was noted in both toasted and native soy flour. In conclusion, the results showed that EB-irradiation could induce desirable changes in the nutritional/functional properties of toasted and native soy flour, though at the expense of some of the physical properties.Not Availabl

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Not AvailableElectron beam (EB)-irradiation is increasingly being preferred to radioactive-based gamma irradiation in overcoming the constraints that affect the quality of food material. Soybean seeds of 3 soybean genotypes were exposed to 4 doses viz. 4.8, 9.2, 15.3 and 21.2 kGy of EBirradiation and assessed for the changes in the contents of lipoxygenase isozymes and tocopherol isomers. Densitometry of protein profle revealed decreasing intensity of lipoxygenase with increasing EB dose. All the 3 lipoxygenase isozymes viz. lipoxygenase-1, -2 and -3 registered signifcant (P < 0.05) increasing reduction with increasing dose; though genotypic variation was noted for the magnitude of reduction at the same dose. Concomitantly, all the 3 genotypes exhibited signifcant (P < 0.05) decline in α-, γ- and δ-isomers of tocopherol. δ-Tocopherol was the most sensitive to EB-irradiation. EB dose, which caused minimum and maximum decline in total tocopherol content, was genotype-dependent. Decline in vitamin E activity corresponding to the dose, which induced maximum reduction for total lipoxygenase also varied in 3 genotypes. The study showed the usefulness of EB for significant inactivation of off-flavor generating lipoxygenases in soybean, with a non-signifcant effect on oil content and varied retention of tocopherol isomers and vitamin E activity depending upon genotype.BRN

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Not AvailableThe present investigation was carried out to study the effect of 4.8, 9.2, 15.3 and 21.2 kGy of electron beam (EB)-irradiation on major storage proteins viz. glycinin (11S) and β-conglycinin (7S), in vitro protein digestibility (IVPD), and trypsin inhibitor (TI) content in seeds of three soybean genotypes. Densitometry of SDSPAGE protein profile revealed significant (P < 0.05) reduction in α’, α and β subunits of 7S fraction at all doses. This reduction was higher (P < 0.05) than the decline observed in acidic and basic subunit of 11S fraction. Basic subunit registered significant (P < 0.05) increase at specific doses in two genotypes. All the doses induced significant (P < 0.05) increase in IVPD, and the increase due to 9.2, 15.3 and 21.2 kGy was higher (P < 0.05) compared to 4.8 kGy dose. The impact on TI content was genotypedependent. The study showed a higher (P < 0.05) decline in the concentration of 7S fraction compared to 11S fraction and improvement in IVPD of soybean seeds due to exposure to EB-irradiation, which may influence the functional and nutritional value of soy products processed from themBRN

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Not AvailableIonizing radiations are increasingly being used to disinfest raw material for several food products. Toasted and native soy flour, the major food ingredients in bread and bakery industries, can be disinfested prior to use through electron beam. However, this can induce changes in the nutritional and functional properties, which can ultimately affect the quality and the nutritional value of the final products. In the present study, toasted and native soy flour were submitted to electron beam (EB) irradiation at 4.8, 9.2, 15.3 and 21.2 kGy; and assessed for water absorption capacity (WAC), protein dispersibility index (PDI), protein solubility, trypsin inhibitor (TI) content, isoflavones content, in vitro protein digestibility (IVPD), glycinin (11S) to -conglycinin (7S) ratio, and lipoxygenase. WAC declined slightly (P < 0.05) in toasted soy flour, but increased significantly (P < 0.05) at low doses in native soy flour. In both toasted and native soy flour, slight decline was noted in protein solubility while TI and lipoxygenase declined significantly (P < 0.05). However, the decline noted in TI content was not proportionate to the increase in IVPD. PDI remained unchanged in toasted soy flour but declined significantly (P < 0.05) in native soy flour. 11S to 7S ratio increased significantly (P < 0.05) in toasted flour at all the doses. In general, significant (P < 0.05) decline in isoflavones was noted in both toasted and native soy flour. In conclusion, the results showed that EB irradiation could induce desirable changes in the nutritional/functional properties of toasted and native soy flour, though at the expense of some of the physical properties.BRN

Not Available

Not AvailableThe present investigation was carried out to study the effect of 4.8, 9.2, 15.3 and 21.2 kGy of electronbeam (EB)-irradiation on major storage proteins viz.glycinin (11S) andβ-conglycinin (7S), in vitro protein digestibility (IVPD), and trypsin inhibitor (TI) content in seeds of three soybean genotypes. Densitometry of SDS-PAGE protein profile revealed significant (P<0.05)re-duction inα’,αandβsubunits of 7S fraction at all doses. This reduction was higher (P< 0.05) than the decline observed in acidic and basic subunit of 11S fraction. Basicsubunit registered significant (P< 0.05) increase at specif-ic doses in two genotypes. All the doses induced significant (P< 0.05) increase in IVPD, and the increase due to9.2, 15.3 and 21.2 kGy was higher (P< 0.05) compared to4.8 kGy dose. The impact on TI content was genotype-dependent. The study showed a higher (P< 0.05) decline in the concentration of 7S fraction compared to 11S fraction and improvement in IVPD of soybean seeds due to exposure to EB-irradiation, which may influence the functional and nutritional value of soy products processed from them.Not Availabl

Not Available

Not AvailableElectron beam (EB)-irradiation is increasingly being preferred to radioactive-based gamma irradiation in overcoming the constraints that affect the quality of food material. Soybean seeds of 3 soybean genotypes were exposed to 4 doses viz. 4.8, 9.2, 15.3 and 21.2 kGy of EB-irradiation and assessed for the changes in the contents of lipoxygenase isozymes and tocopherol isomers. Densitometry of protein profile revealed decreasing intensity of lipoxygenase with increasing EB dose. All the 3 lipoxygenase isozymes viz. lipoxygenase-1, -2 and -3 registered significant (P < 0.05) increasing reduction with increasing dose; though genotypic variation was noted for the magnitude of reduction at the same dose. Concomitantly, all the 3 genotypes exhibited significant (P < 0.05) decline in α-, γ- and δ-isomers of tocopherol. δ-Tocopherol was the most sensitive to EB-irradiation. EB dose, which caused minimum and maximum decline in total tocopherol content, was genotype-dependent. Decline in vitamin E activity corresponding to the dose, which induced maximum reduction for total lipoxygenase also varied in 3 genotypes. The study showed the usefulness of EB for significant inactivation of off-flavor generating lipoxygenases in soybean, with a non-significant effect on oil content and varied retention of tocopherol isomers and vitamin E activity depending upon genotype.Not Availabl

A Study on Corrosion Behavior of Vacuum Brazed OFE Copper Joints of Industrial Accelerator

Abstract The paper describes an experimental study involving investigation of corrosion possibilities in cooling circuit of an in-house developed 10 MeV, 6 kW S-band industrial electron linear accelerator, comprising of vacuum brazed multiple OFE copper cavities. The study was performed on vacuum brazed OFE copper specimens in process water used in the cooling circuit of the accelerator structure. The results of the study has demonstrated that surface of the brazed OFE copper specimens, exposed to stagnant process water, develops passive oxide layer in the initial period of specimen&apos;s exposure. This oxide layer protects underlying substrate from further corrosion. In contrast, specimens exposed to flowing process water displays relatively higher rate of corrosion. On the basis of short term immersion tests (for 45 days) in flowing conditions the estimated rate of general corrosion was found to be about 0.18 mils/year (equivalent to 4.5 µm/year) which is quite low. However, a long term corrosion study in simulated process loop would provide more useful information regarding corrosion behaviour of the brazed joints of the accelerating structure

An 8 MeV Electron Beam Modified In:ZnO Thin Films for CO Gas Sensing towards Low Concentration

In the present investigation, electron beam-influenced modifications on the CO gas sensing properties of indium doped ZnO (IZO) thin films were reported. Dose rates of 5, 10, and 15 kGy were irradiated to the IZO nano films while maintaining the In doping concentration to be 15 wt%. The wurtzite structure of IZO films is observed from XRD studies post electron beam irradiation, confirming structural stability, even in the intense radiation environment. The surface morphological studies by SEM confirms the granular structure with distinct and sharp grain boundaries for 5 kGy and 10 kGy irradiated films whereas the IZO film irradiated at 15 kGy shows the deterioration of defined grains. The presence of defects viz oxygen vacancies, interstitials are recorded from room temperature photoluminescence (RTPL) studies. The CO gas sensing estimations were executed at an optimized operating temperature of 300 &deg;C for 1 ppm, 2 ppm, 3 ppm, 4 ppm, and 5 ppm. The 10 kGy treated IZO film displayed an enhanced sensor response of 2.61 towards low concentrations of 1 ppm and 4.35 towards 5 ppm. The enhancement in sensor response after irradiation is assigned to the growth in oxygen vacancies and well-defined grain boundaries since the former and latter act as vital adsorption locations for the CO gas