Abstract
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.
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