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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains

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Author(s):
Castanha, Nanci [1] ; Miano, Alberto Claudio [1] ; Sabadoti, Viviane Deroldo [1] ; Duarte Augusto, Pedro Esteves [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: International Journal of Biological Macromolecules; v. 129, p. 460-470, MAY 15 2019.
Web of Science Citations: 1
Abstract

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. (AU)

FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants
FAPESP's process: 16/23908-6 - Use of ultrasound in pulses hydration at different temperatures: evaluation of hydration kinetics and effect on cooking
Grantee:Viviane Deroldo Sabadoti
Support Opportunities: Scholarships in Brazil - Scientific Initiation