Celik Süeda, Yalçin Erkan, Başman Arzu, Köksel Hamit
Faculty of Engineering, Food Engineering Department, Hacettepe University, Ankara, Turkey.
Int J Food Sci Nutr. 2004 Dec;55(8):641-8. doi: 10.1080/10428190500085701.
Effects of gamma irradiation at doses of 1 kGy, 5 kGy, and 10 kGy on water absorption properties, cooking quality and electrophoretic patterns of insoluble proteins of red and green lentil samples were investigated. The densitometric analysis indicated that the effects of irradiation on sodium dodecyl sulfate-polycrylamide gel electrophoresis patterns of red and green lentil proteins were not significant. Generally, a 1 kGy irradiation dose did not significantly affect the water absorption properties of the lentil samples while significant increases were observed at the 5 kGy level. The dry and wet cooking times were found to be significantly decreased, as the irradiation level increased in all red and green lentil samples.
研究了1千戈瑞、5千戈瑞和10千戈瑞剂量的γ射线辐照对红、绿小扁豆样品的吸水性、烹饪品质及不溶性蛋白质电泳图谱的影响。光密度分析表明，辐照对红、绿小扁豆蛋白质的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳图谱的影响不显著。一般来说，1千戈瑞的辐照剂量对小扁豆样品的吸水性没有显著影响，而在5千戈瑞水平时观察到吸水性显著增加。在所有红、绿小扁豆样品中，随着辐照剂量的增加，干煮和湿煮时间均显著缩短。
