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Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by Gamma Irradiation
Author(s) -
Dogbevi M. K.,
Vachon C.,
Lacroix M.
Publication year - 1999
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.1365-2621.1999.tb15080.x
Subject(s) - phaseolus , deamidation , irradiation , chemistry , penicillium , food science , gamma irradiation , solubility , biochemistry , botany , biology , enzyme , organic chemistry , physics , nuclear physics
Gammaγ‐irradiation affected (p≤0.05) the physicochemical properties of dry red kidney beans ( Phaseolus vulgaris. ) Protein deamidation, solubility and hydrophobicity increased and the number of sulfhydryl groups was reduced after irradiation. Irradiation also affected the outgrowth of natural mold contaminants. A dose of 1.5 kGy reduced the number of molds by 2 log cycles immediately after the treatment. However, incomplete inhibition was observed with the highest irradiation dose (3 kGy). Species of Aspergillus and Penicillium. were completely inhibited at 1.5 and 3 kGy respectively.