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.
SUMMARY– Initial reducing sugars and diastatic activity, expressed as “maltose value,” are increased in irradiated wheat and are functions of dose levels in the range 20—200 Krad. Both alpha‐and beta‐amylases retain their activities in irradiated wheat, but the sensitivities of starch to amylolysis are increased with radiation dose levels. Latent beta‐amylase present in resting seeds, is also radioresistant. Susceptibility of starch to radiation treatment is more pronounced with moist than dry grain.
SUMMARY– Studies on the susceptibility of irradiated wheat starch, amylose and amylopectin to alpha‐ and beta‐amylolysis reveal that they are more susceptible to enzyme actions, compared to their unirradiated controls; however, irradiated amylose seems to be comparatively more vulnerable. From irradiated starch, series of oligosaccharides of the maltose series are discernible, while glucose appears only above 200 Krad dose level. Quantitative analysis of the radiolytic breakdown products of starch reveal that at high dose levels (1 Mrad) maltose, maltotriose and maltotetrose are the main products. Results on the separation of radiolytic breakdown products suggest they resemble those produced by alpha‐amylolysis of starch.
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