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.
|Number of pages||5|
|Journal||Journal of Food Science|
|Publication status||Published - Jul 1989|
ASJC Scopus subject areas
- Food Science