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Peroxidase, pectin methylesterase and some constituents of pistachio nuts (Pistachia veral L.) treated with y-rays [electronic resource].

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Abd Allah, M. A

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Language: English Summary language: Arabic Description: p.42-58Other title:

البيروكسيديو و البكتين مثيل أستريز و بعض مكونات الفستق المعامل بأشعة جاما [Added title page title]

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Alexandria journal of food science and technology, 2004 v.1 (1) [electronic resource].

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In: Alexandria Journal of Food Science and technology 2004.v.1(1)Summary: Pistachio nuts (Pistachia vera L.) variety Halapy, Family Anacardiaceae were obtained from "Aleppo City", Arab Republic of Syria. The investigated pistachios were kept in perforated standard carton boxes of 45 x 30 x 12 cm dimensions, under a good ventilation conditions. They were irradiated at the National Centre for Radiation Research and Technology (NCRRT) at "Nasr City", Cairo, Egypt. Irradiation treatments were applied using Cobalt - 60 facilities "Egypt Mega Gamma 1" model AECL 6500 and the dose levels were 250, 500. and 2000 Gy. The irradiated samples were stored at 20"C for 6 months through which the activities of peroxidase (POD/EC. 1.11.1.7) and pectin methylesterase (PME/EC 3.1.1.11) were followed. The kinetic parameters in terms of Km• Vmax., angle of activity, catalytic efficiency, slope of activity and inhibition levels were considered within a storage period of 6 months. Amino acids and fatty acids profiles of irradiated pistachio were also given. Experiments proved the preference of a dose 500 Gy for inhibiting both of the two tested enzymes in the investigated pistachios during the whole period of storage. Key words: Pistachio, irradiation, amino acids, fatty acids, peroxidase andpectin methylesterase.

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Pistachio nuts (Pistachia vera L.) variety Halapy, Family Anacardiaceae were obtained from "Aleppo City", Arab Republic of Syria. The investigated pistachios were kept in perforated standard carton boxes of 45 x 30 x 12 cm dimensions, under a good ventilation conditions. They were irradiated at the National Centre for Radiation Research and Technology (NCRRT) at "Nasr City", Cairo, Egypt. Irradiation treatments were applied using Cobalt - 60 facilities "Egypt Mega Gamma 1" model AECL 6500 and the dose levels were 250, 500. and 2000 Gy. The irradiated samples were stored at 20"C for 6 months through which the activities of peroxidase (POD/EC. 1.11.1.7) and pectin methylesterase (PME/EC 3.1.1.11) were followed. The kinetic parameters in terms of Km• Vmax., angle of activity, catalytic efficiency, slope of activity and inhibition levels were considered within a storage period of 6 months. Amino acids and fatty acids profiles of irradiated pistachio were also given. Experiments proved the preference of a dose 500 Gy for inhibiting both of the two tested enzymes in the investigated pistachios during the whole period of storage. Key words: Pistachio, irradiation, amino acids, fatty acids, peroxidase andpectin methylesterase.

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