期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 129, 期 -, 页码 460-470出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.01.221
关键词
Vigna radiata; Structure; Properties; Emerging technologies
资金
- Sao Paulo Research Foundation (FAPESP, Brazil) [2016/18052-5, 2016/23908-6]
- National Council for Scientific and Technological Development (CNPq, Brazil) [401004/2014-7, 306557/2017-7]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- Cienciactiva from the Consejo Nacional de Ciencia, Tecnologia e Innovacion TecnolOgica (CONCYTEC, Peru) [272-2015 - FONDECYT]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [16/23908-6] Funding Source: FAPESP
I n this work, the effect of Gamma-irradiation was evaluated on the characteristics of mung bean (Vigna radiata) grains and starches, considering doses up to 5 kGy. For this purpose, the starch structure and properties were evaluated, as well as the grains' hydration, germination and cooking. The irradiation process was able to change the characteristics of both mung bean starches and grains. The starch structure was partially changed, presenting smaller molecules and small changes in the granule morphology. No alterations were observed in the starch X-ray diffraction pattern, while lower pH was achieved. Considering the starch properties, it was observed lower water retention ability at 75 degrees C, lower apparent viscosity, higher paste clarity and, in general, harder and less viscous gels. The ionizing radiation accelerated the hydration, reduced the germination capacity and improved cooking time of the mung bean grains. The results proved the efficacy of using ionizing radiation, at the doses applied in this work, to desirably modify the mung bean starch and grains. (C) 2019 Elsevier B.V. All rights reserved.
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