EFFECT OF $gamma$-RAYS ON THE BIOCHEMICAL PROPERTIES OF WHEAT
Progress in the Soviet Union on radiation effects on biochemical and baking properties of wheat is reported. biochemical analysis of the various forms of nitrogenous substances in wheat with moisture contents of 13.4 and 25.8 percent after irradiation with gamma rays shows that the radiation effects on giuten are dependent upon moisture content. Gluten in dry grain exposed to gamma rays became weak, inelastic, and too extensile while that in moist grain became excessively stiff with consequent loss of extensibility and cohesion. In dry irradiated grain increases were found in protein substance solubility and protein splitting, whereas in irradiated grain with a higher moisture content, there was less protein splitting and solubility of protein substances was reduced. When the moisture content was 16.4-percent, radintion damage was least, the two opposite sets of deleterious effects being somewhat (not completely) balanced. The different effects of the same radiation doses on moist and dry grain was corfirmed by spectrophotometric examination. Large gamma doses increase the quantity of reducing sugars and decrease the starch content. These carbohydrate changes are more pronounced with dry than with moist grain. It is concluded that with present knowledge and techniques the method of radiational treatment of grain cannot be recommended for practical use. (H.M.G.)
- Research Organization:
- All-Union Grain Research Inst., Moscow
- NSA Number:
- NSA-18-013529
- OSTI ID:
- 4089099
- Journal Information:
- Proc. Intern. Congr. Biochem., 5th, Moscow, 1961, Other Information: Orig. Receipt Date: 31-DEC-64
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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