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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2007

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles.

Anno di pubblicazione: 2007

Autori: Nazzaro F, Fratianni F, Picariello G, Coppola R, Reale A, Di Luccia A.

Affiliazioni autori: Nazzaro, Picariello, Fratianni:Istituto di scienza dell'alimentazione Coppola, reale:DiSTAAM-UNIMOL Di Luccia:UNIBA

Autori CNR:

  • RAFFAELE COPPOLA
  • ALDO DI LUCCIA
  • FLORINDA FRATIANNI
  • FILOMENA NAZZARO
  • GIANLUCA PICARIELLO

Lingua: inglese

Abstract: The effects of two gamma-ray doses (1.5 kGy and 2.0 kGy) on some biochemical aspects and on the microbiological profile of black truffles was monitored, immediately after treatment and after30 days of storage at 4 °C. Electrophoretic and chromatographic analyses of proteins and peptides, just like monitoring of polyphenol content, peroxides formation and microbial profile, allowed for the first time a better understanding of the mechanisms responsible for biochemical alterations and bacterial pattern in black truffles during their storage. Treatment at 1.5 kGy appeared to better preserve the characteristics of the fresh product. In 2.0 kGy-samples, the protein profile was characterised by a 20 kDa-polypeptide, which could be considered as an useful marker of the irradiation treatment and of the storage time of the product. MALDI-TOF mass spectrometry analysis did not permit a correct identification from tryptic peptides in databases, although the nano-ES/MS/MS analyses performed on the 10 kDa tryptic digest peptides showed an amino acidic sequence entirely contained in a protein of filamentous fungus Neurospora crassa.

Pagine da: 344

Pagine a: 354

Rivista:

Food chemistry Applied Science Publishers.
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0308-8146

Numero volume: 103

Referee: Sì: Internazionale

Indicizzato da: ISI Web of Science (WOS) [000245596900013]

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