Cowpeas are an inexpensive source of quality protein but their utilisation is limited by long seed cooking time. This is exacerbated by development of the hard-to-cook (HTC) defect, which also adversely affects starch and protein functionality. Gamma-irradiation can eliminate cowpea seed insect infestation and affects seed functional properties, including reducing cooking time. Hence, the potential of γ-irradiation to modify the starch- and protein-related functionalities of HTC cowpeas was investigated. Gamma-irradiation at approximately 11 kGy was applied to the seeds of two cowpea varieties, differing in HTC susceptibility, where HTC had been induced by high-temperature, high-humidity (HTHH) storage. HTHH storage increased flour pasting peak viscosity by up to 40% in the less susceptible variety and by more than 100% in the more susceptible variety. Gamma-irradiation at least completely reversed this effect, due to starch depolymerisation and debranching. Gamma-irradiation also positively impacted on some protein-related properties adversely affected by HTC; partially reversing the reduction in flour and cooked paste nitrogen solubility index of the HTC-susceptible cowpea, as a result of protein depolymerisation. The multiple benefits of γ-irradiation: disinfection, cooking time reduction and reversing some adverse effects of HTC on functional properties could make it a viable process for improving HTC cowpea quality.

豇豆是优质蛋白质的廉价来源，但其利用受到种子烹饪时间长的限制。难以烹饪 (HTC) 缺陷的发展加剧了这种情况，这也会对淀粉和蛋白质功能产生不利影响。伽马辐射可以消除豇豆种子虫害并影响种子功能特性，包括减少烹饪时间。因此，研究了γ-辐射改变HTC豇豆淀粉和蛋白质相关功能的潜力。将大约 11 kGy 的伽马辐射应用于两种豇豆品种的种子，其 HTC 易感性不同，其中 HTC 是由高温高湿 (HTHH) 储存诱发的。HTHH 储存使不太易感品种的面粉糊化峰值粘度增加了 40%，而在较易感品种中增加了 100% 以上。由于淀粉解聚和脱支，伽马辐射至少完全逆转了这种效果。伽马辐射也对一些受 HTC 不利影响的蛋白质相关特性产生积极影响；由于蛋白质解聚，HTC 易感豇豆的面粉和熟糊氮溶解度指数的降低部分逆转。γ 辐照的多重好处：消毒、减少烹饪时间和逆转 HTC 对功能特性的一些不利影响，使其成为提高 HTC 豇豆质量的可行方法。伽马辐射也对一些受 HTC 不利影响的蛋白质相关特性产生积极影响；由于蛋白质解聚，HTC 易感豇豆的面粉和熟糊氮溶解度指数的降低部分逆转。γ 辐照的多重好处：消毒、减少烹饪时间和逆转 HTC 对功能特性的一些不利影响，使其成为提高 HTC 豇豆质量的可行方法。伽马辐射也对一些受 HTC 不利影响的蛋白质相关特性产生积极影响；由于蛋白质解聚，HTC 易感豇豆的面粉和熟糊氮溶解度指数的降低部分逆转。γ 辐照的多重好处：消毒、减少烹饪时间和逆转 HTC 对功能特性的一些不利影响，使其成为提高 HTC 豇豆质量的可行方法。