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EFFECT OF STORAGE ON THE AMINO ACID COMPOSITION AND BIOLOGICAL QUALITY OF IRRADIATED MACACAR BEANS Vigna unguiculata (L.) WALP
Author(s) -
COELHO LUANA CASSANDRA BREITENBACH BARROSO,
MEDEIROS RUY BASTO,
FLORES HERNANDO
Publication year - 1978
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.1365-2621.1978.tb09774.x
Subject(s) - vigna , histidine , food science , irradiation , lysine , chemistry , amino acid , phaseolus , composition (language) , arginine , proline , horticulture , biology , biochemistry , physics , linguistics , philosophy , nuclear physics
ABSTRACT The effects of two doses of gamma radiation (100 and 1,000 krad) upon the stability over a 6‐month storage period of the amino acid composition and protein efficiency ratio (PER) of the macáçar bean Vigna unguiculata (L.) Walp were investigated. No important differences were noted when the aminograms of irradiated and nonirradiated beans, either raw or cooked were compared. Nevertheless, the losses of lysine, arginine and histidine due to cooking were greater in the irradiated beans. The PER of nonirradiated was higher than that of irradiated beans before and after the 6 months of storage, and was always lowest in the beans subjected to the higher dose of radiation. Qualitatively, an association was observed between the nutritional value (PER) and small decreases in the content of certain amino acids which resulted mainly from increased thermal lability of the irradiated bean protein.