Water-Soluble Components of Small Red Bean and Mung Bean Exposed to Gamma Irradiation and Methyl Bromide Fumigation

감마선과 Methyl Bromide 처리된 팥과 녹두의 수침에 따른 용출 특성

  • Noh, Mi-Jung (Department of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute)
  • Published : 2001.04.30

Abstract

Comparative effects of gamma irradiation and methyl bromide (MeBr) fumigation on water-soluble components of small red bean and mung bean were investigated. The levels of soluble solid and reducing sugar of soaked water at $20^{\circ}C$ for 16 h definitely increased as irradiation dose increased, which was more apparent in small red bean than in mung bean. But, their levels of MeBr-fumigated sample showed a similar result to those of the control, except for soluble solid of small red bean. The pH of soaked water was insignificantly different among treatments. The decrease in lightness (L value) and the increases of redness (a value) and yellowness (b value) were remarkable as irradiation dose increased, which was more significant in fumigated samples. The ${\Delta}E$ values of fumigated sample showed almost equaled to those of 10 kGy in red bean and 30 kGy in mung bean, respectively. Gamma irradiation caused the increase in free amino acids of soaked water, that mainly consisted of asparagine, glutamic acid, and valine, while fumigation reduced their contents. The extractables in soaked water, such as soluble solid and reducing sugar, showed a highly positive correlation with irradiation dose applied.

Keywords

small red bean;mung bean;gamma irradiation;methyl bromide;water soluble