Gamma‐Irradiation Affects Some Physical Properties of Dry Bean ( <i>Phaseolus vulgaris</i> ) Starch
Patricia Rayas‐Duarte, John H. Rupnow
Journal of Food Science
Abstract
ABSTRACT Gamma‐irradiated great northern (GN) bean starch (2.5–20 kGy) showed apparent increased susceptibility to central fissures. Bean damage during scanning electron microscopy was observed using ≥400OX magnification on GN bean starch samples. Approximate molecular weights estimated by gel filtration chromatography Sepharose Cl‐2B of control GN bean starch were: amylopectin >2×10 6 and amylose 2×10 5 . Amylose‐like fraction of irradiated bean starch (20 kGy) revealed two peaks ∼6.9×10 4 and 1.5×10 5 daltons. Differential scanning calorimetry showed an increase in gelatinization enthalpy and a small increase in gelatinization peak temperature at 20 kGy suggesting a reorganization of the crystalline and amorphous phases of the starch granule.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
gelatinization peak temperature increased at 20 kGy
“Differential scanning calorimetry showed an increase in gelatinization enthalpy and a small increase in gelatinization peak temperature at 20 kGy suggesting a reorganization of the crystalline and amo...”
gelatinization enthalpy increased at 20 kGy
“Differential scanning calorimetry showed an increase in gelatinization enthalpy and a small increase in gelatinization peak temperature at 20 kGy suggesting a reorganization of the crystalline and amo...”
gamma-irradiated great northern bean starch showed increased susceptibility to central fissures
“Gamma‐irradiated great northern (GN) bean starch (2.5–20 kGy) showed apparent increased susceptibility to central fissures.”