Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by γ-irradiation

被引：62

作者：

Abu, JO

Muller, K

Duodu, KG

Minnaar, A ^{[1
]}

机构：

[1] Univ Pretoria, Dept Food Sci, ZA-0002 Pretoria, South Africa

[2] Univ Agr, Dept Food Sci & Technol, Makurdi, Nigeria

[3] Fraunhofer Inst Verfahrenstech & Verpackung, Dept Food Proc Engn, D-85354 Freising Weihenstephan, Germany

来源：

FOOD CHEMISTRY | 2005年 / 93卷 / 01期

基金：

新加坡国家研究基金会;

关键词：

cowpea; flours; pastes; irradiation; functional properties;

D O I：

10.1016/j.foodchem.2004.09.010

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：103 / 111

页数：9

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