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Gamma‐Irradiated Dry Bean (Phaseolus vulgaris) Starch: Physicochemical Properties
Author(s) -
DUARTE P. RAYAS,
RUPNOW J. H.
Publication year - 1994
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.1365-2621.1994.tb08140.x
Subject(s) - phaseolus , starch , chemistry , irradiation , swelling , food science , dry bean , solubility , radical , nuclear chemistry , ethanol , gamma irradiation , botany , biochemistry , materials science , organic chemistry , biology , physics , nuclear physics , composite material
Great Northern bean starch, irradiated at doses of 2.5–20 kGy, had increased free and total acidity, concomitant with a pH decrease from 6.9 to 3.9 and a rapid increase of reducing value. The swelling power of the bean starch decreased with irradiation dose. A rapid increase of water and 80% ethanol solubility at 25°C was observed at doses ≥10 kGy. No differences were detected on damaged starch or changes in X‐ray diffraction pattern. ESR spectra of the irradiated bean starch after 9 and 11 mo storage (−40°C) showed the presence of long life radicals, which could be stabilized after adding water.