Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea

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Celik S., BAŞMAN A., Yalcin E., Koksel H.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, cilt.10, sa.4, ss.410-415, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 4
  • Basım Tarihi: 2004
  • Doi Numarası: 10.3136/fstr.10.410
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.410-415
  • Anahtar Kelimeler: gamma-irradiation, chickpea, dry bean, SDS-PAGE, cooking quality, GAMMA-IRRADIATION, RADIATION, WHEAT, PHASEOLUS, RICE
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Effects of gamma-irradiation at doses of 1, 5, 10 kGy on electrophoretic patterns of insoluble proteins, water absorption properties and cooking quality of dry bean and chickpea samples were investigated. SDS-PAGE patterns of the samples in each variety did not differ in terms of relative mobilities. The densitometric analysis results indicated that the effects of irradiation on SIDS-PAGE patterns of dry bean and chickpea proteins seem to be minor. Generally, lower irradiation doses did not significantly affect the water absorption properties of the food legumes. On the other hand, the dry and wet cooking times of the irradiated samples were found to be significantly reduced in all dry bean and chickpea samples.