Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea
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...
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| Veröffentlicht in: | Food Science and Technology Research 2007/11/25, Vol.10(4), pp.410-415 |
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| creator | Celik, S Basman, A Yalcin, E Koksel, H |
| description | 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 SDS-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. |
| doi_str_mv | 10.3136/fstr.10.410 |
| format | Article |
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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 SDS-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. 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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 SDS-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.</description><subject>absorption</subject><subject>chickpea</subject><subject>chickpeas</subject><subject>cooking quality</subject><subject>crude protein</subject><subject>cultivars</subject><subject>dry bean</subject><subject>food irradiation</subject><subject>gamma radiation</subject><subject>gamma-irradiation</subject><subject>nutritive value</subject><subject>Phaseolus vulgaris</subject><subject>protein value</subject><subject>SDS-PAGE</subject><subject>swelling (materials)</subject><subject>water</subject><subject>water holding capacity</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNpFkE1P3DAQhqOqSKVLT_0BtdRjCfgrjvfWCkGptFIPsGfLcca7XrZxGHuFVvx5nAaBZI09nmdej9-q-srohWBCXfqU8aIkktEP1SnTmtViqeXHchZS1kpR9an6nNKOUtYsNT-tnq-9B5cTiZ4ERNsHm0McSFkjxgxhILAvAMZxGxFycNP9CJgDpHPyZDMgsV2KOP7vs0NPXIwPYdiQx4Pdh3ycpHs8kg7sa30b3MMI9qw68Xaf4MvrvqjWN9f3V7f16u_vP1e_VrVrpMo187zhnLcdW4K3gnKptZONAN4opXu6bJzvRKehA86Vk335MYNWC8VY1yotFtX3WbdM_niAlM0uHnAoTxomVTFGKdkW6sdMOYwpIXgzYvhn8WgYNZO7ZnJ3Soq7hf4507uU7QbeWFuMcXt4Z-dQWt5KbmvRwFAkvs0S3kZjNxiSWd9xygRlVGrWUvECbFGPpg</recordid><startdate>2004</startdate><enddate>2004</enddate><creator>Celik, S</creator><creator>Basman, A</creator><creator>Yalcin, E</creator><creator>Koksel, H</creator><general>Japanese Society for Food Science and Technology</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>2004</creationdate><title>Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea</title><author>Celik, S ; Basman, A ; Yalcin, E ; Koksel, H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c546t-1f252227b19efa302488c453e25668d095cfb3b8ebe226c4d9841e783611b7683</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>absorption</topic><topic>chickpea</topic><topic>chickpeas</topic><topic>cooking quality</topic><topic>crude protein</topic><topic>cultivars</topic><topic>dry bean</topic><topic>food irradiation</topic><topic>gamma radiation</topic><topic>gamma-irradiation</topic><topic>nutritive value</topic><topic>Phaseolus vulgaris</topic><topic>protein value</topic><topic>SDS-PAGE</topic><topic>swelling (materials)</topic><topic>water</topic><topic>water holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Celik, S</creatorcontrib><creatorcontrib>Basman, A</creatorcontrib><creatorcontrib>Yalcin, E</creatorcontrib><creatorcontrib>Koksel, H</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food Science and Technology Research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Celik, S</au><au>Basman, A</au><au>Yalcin, E</au><au>Koksel, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea</atitle><jtitle>Food Science and Technology Research</jtitle><addtitle>Food Science and Technology Research</addtitle><date>2004</date><risdate>2004</risdate><volume>10</volume><issue>4</issue><spage>410</spage><epage>415</epage><pages>410-415</pages><issn>1344-6606</issn><eissn>1881-3984</eissn><abstract>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. 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| subjects | absorption chickpea chickpeas cooking quality crude protein cultivars dry bean food irradiation gamma radiation gamma-irradiation nutritive value Phaseolus vulgaris protein value SDS-PAGE swelling (materials) water water holding capacity |
| title | Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of dry bean and chickpea |
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