DOI: 10.36347/sajb.2015.v03i01.019

Pages: 104-107

Food irradiation (controlled application of ionizing radiation such as x-rays, gamma rays, electron beam, etc.) refers to improve hygiene, safety and to reduce microbial load in order to extend the shelf life of perishable food products. The aim of the experiment was to study the effect of γ radiation of (dose levels 1- 8 KGy) on seed storage proteins of chickpea. Effects of γ radiation on proteins were analyzed using (SDS-PAGE). Electrophoregrams shown that in seed storage protein only the higher molecular weight proteins band intensity decreases with increasing doses.