Effect of gamma irradiation on molecular structure and physicochemical properties of corn starch

Journal of Food Science
H-J Chung, Q Liu

Abstract

Carboxyl content and amylose leaching of gamma-irradiated corn starch increased and swelling factor decreased with increasing radiation dose. The apparent amylose content decreased gradually from 28.7% for native starch to 20.9% for 50 kGy irradiated starch. The proportion of short amylopectin branch chains (DP 6 to 12) increased, while the proportion of longer branch chains (DP > or = 37) decreased with increasing radiation dose. The relative crystallinity and the degree of granule surface order decreased from 28.5% and 0.631 in native starch to 26.9% and 0.605 in 50 kGy irradiated starch, respectively. Pasting viscosity and gelatinization temperatures decreased with an increase in radiation dose. At a high dose (50 kGy), melting of amylose-lipid complex in DSC thermogram was not observed. The rapidly digestible starch (RDS) content slightly decreased up to 10 kGy but increased at 50 kGy. The resistant starch (RS) content slightly decreased at 2 kGy and then increased up to 50 kGy. The slowly digestible starch (SDS) content showed the opposite trend to RS content. Slower irradiation dose rate reduced carboxyl content, swelling factor, and amylose leaching. The apparent amylose content and amylopectin chain length distribution ...Continue Reading

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Citations

Jan 16, 2015·Critical Reviews in Food Science and Nutrition·Bhupinder KaurJeyakumar Henry
Sep 24, 2015·Journal of Food Science and Technology·Kok-Heung ChungJau-Shya Lee
Aug 11, 2015·Food Chemistry·Luís Fernando PolesiSolange Guidolin Canniatti-Brazaca
Apr 17, 2015·Journal of Agricultural and Food Chemistry·Yinji ChenBingye Dai
Mar 24, 2015·International Journal of Biological Macromolecules·Arif Ali WaniFarooq Ahmad Masoodi
Aug 6, 2013·Carbohydrate Polymers·Jau-Shya LeeZainon Othman
Jun 28, 2016·International Journal of Biological Macromolecules·Xiangli KongJinsong Bao
Aug 4, 2016·Journal of the Science of Food and Agriculture·Luís F PolesiSolange G Canniatti-Brazaca
Apr 7, 2017·Foods·Stefan W HorstmannElke K Arendt
Mar 25, 2019·Journal of Food Science and Technology·Khalid Bashir, Manjeet Aggarwal
Aug 7, 2020·International Journal of Biological Macromolecules·Lihong PanZhengxing Chen
Apr 3, 2021·Comprehensive Reviews in Food Science and Food Safety·Yikai RenYongfeng Ai

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