EFFECT OF GAMMA RADIATION ON WHEAT PROTEINS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 37, Issue 5, pages 715–718, September 1972
How to Cite
SRINIVAS, H., ANANTHASWAMY, H. N., VAKIL, U. K. and SREENIVASAN, A. (1972), EFFECT OF GAMMA RADIATION ON WHEAT PROTEINS. Journal of Food Science, 37: 715–718. doi: 10.1111/j.1365-2621.1972.tb02733.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/28/72; revised 5/15/72; accepted 5/17/72.
An observed higher degree of autolysis in irradiated (20–200 Krads) wheat is apparently due to increased susceptibility of proteins to protease action. Total amino acid profiles of wheat and of isolated gluten reveal no appreciable changes on irradiation up to 1 Mrad. However, there is an overall increase in free amino acid levels in wheat irradiated at 1 Mrad. Lysine availability in wheat is not affected by radiation treatment. Studies on radiosensitivities of wheat proteins show a shift in molecular weight distribution to lower values.