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Lipase inactivation in Wheat Germ by Gamma Irradiation

Pankaj Kumar, Jha (2006) Lipase inactivation in Wheat Germ by Gamma Irradiation. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: In this investigation work, the wheat germ was treated with different doses of gamma irradiation viz., 2, 4, 6, 8, 10, 12, 20 & 30 kGy, with a view to inactivate lipase enzyme to reduce the oxidation of lipids in germ (the activity of lipase enzyme is the main cause of rancidity in wheat germ, so by inactivating this enzyme we can increase the shelf-life or stability of wheat germ). Also as gamma irradiation is a cold sterilization process (working at a low temperature as compared to thermal treatments), it reduces microbial load, eliminates insect and nematodes infestation and minimizes the losses occurring during stabilization of wheat germ by thermal processing. The effect of gamma irradiation is observed on various characteristics of germ like ash content, water content, total fat, free fatty acid (%), protein (%), and lipase activity in germ.
Uncontrolled Keywords: wheat germ lipase inactivation gamma irradiation
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 06 Preservation and Storage > 07 Radiation
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 09:56
Last Modified: 29 Dec 2016 10:55
URI: http://ir.cftri.com/id/eprint/8644

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