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

Autor(es)

Castanha, Nanci ^[1] ; Miano, Alberto Claudio ^[1] ; Sabadoti, Viviane Deroldo ^[1] ; Duarte Augusto, Pedro Esteves ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Biological Macromolecules; v. 129, p. 460-470, MAY 15 2019.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 16/23908-6 - Uso do ultrassom na hidratação de leguminosas em diferentes temperaturas: avaliação da cinética de hidratação e efeito na cocção
• Beneficiário: Viviane Deroldo Sabadoti
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica