کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10543844 | 963557 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by γ-irradiation
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Cowpea flours and pastes were irradiated at 2, 10 and 50 kGy and analysed for their functional properties. At low dose irradiation (2 kGy), most of the protein-related functional properties of cowpea flours and pastes were unaffected. At 10 and 50 kGy, however, all protein-related functional properties, except for water absorption capacity, were significantly (p ⩽ 0.05) affected. Nitrogen solubility index decreased significantly (p ⩽ 0.05), probably due to protein denaturation and/or aggregation, whereas oil absorption capacity increased significantly (p ⩽ 0.05), possibly due to exposure of previously buried non-polar protein sites. Starch-related functional properties, such as swelling and pasting properties, were decreased significantly (p ⩽ 0.05) in a dose-dependent manner, most likely due to starch degradation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 93, Issue 1, November 2005, Pages 103-111
Journal: Food Chemistry - Volume 93, Issue 1, November 2005, Pages 103-111
نویسندگان
Joseph Oneh Abu, Klaus Muller, Kwaku Gyebi Duodu, Amanda Minnaar,