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EFFECT OF GAMMA RADIATION ON WHEAT PROTEINS
Author(s) -
SRINIVAS H.,
ANANTHASWAMY H. N.,
VAKIL U. K.,
SREENIVASAN A.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02733.x
Subject(s) - autolysis (biology) , amino acid , lysine , protease , wheat gluten , chemistry , irradiation , gluten , food science , deamidation , gamma irradiation , biochemistry , enzyme , physics , nuclear physics
An observed higher degree of autolysis in irradiated (20–200 Krads) wheat is apparently due to increased susceptibility of proteins to protease action. Total amino acid profiles of wheat and of isolated gluten reveal no appreciable changes on irradiation up to 1 Mrad. However, there is an overall increase in free amino acid levels in wheat irradiated at 1 Mrad. Lysine availability in wheat is not affected by radiation treatment. Studies on radiosensitivities of wheat proteins show a shift in molecular weight distribution to lower values.