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In a previous study irradiation of cowpea flours and pastes at medium (10kGy) and high (50kGy) doses resulted in significant changes in protein-related functional properties. To understand some of the effects of gamma irradiation on cowpea proteins in particular, we isolated proteins from cowpea flours (FPC) and pastes (PPC) treated with gamma irradiation at 2, 10, and 50kGy and analyzed their functional,...
Cowpea flours and pastes were irradiated at 2, 10 and 50 kGy and analysed for their functional properties. At low dose irradiation (2 kGy), most of the protein-related functional properties of cowpea flours and pastes were unaffected. At 10 and 50 kGy, however, all protein-related functional properties, except for water absorption capacity, were significantly (p⩽0.05) affected. Nitrogen solubility...
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