Controlling of Degradation Effects in Radiation Processing of Starch

Kamal, H.; Sabry, Gilane M.; Lotfy, Salah; Abdallah, Nadia M.; Ulański, Piotr; Rosiak, Janusz M.; Hegazy, El‐Sayed A.

doi:10.1080/10601320701407961

Cited by 39 publications

(39 citation statements)

References 22 publications

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“…The extent of decrease in the degree of crystallinity by irradiation appeared influenced by the type of polymorph, as the crystals of A-type polymorph are more compact than that of B-type, which is also more hydrated, and thus more susceptible to irradiation (Chung & Liu, 2010;P erez & Bertoft, 2010). Indeed, higher moisture content rendered starch more susceptible to molecular degradation by g-irradiation (Kamal et al, 2007). The disruption of the crystalline part in the granules was confirmed by small-angle X-ray diffraction analysis (Cie sla, Z oltowski, & Mogilevsky, 1991).…”

Section: Polymorph and Crystallinitymentioning

confidence: 94%

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Impact of γ-irradiation on structure, physicochemical properties, and applications of starch

Zhu

2016

Food Hydrocolloids

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Section: Polymorph and Crystallinitymentioning

confidence: 94%

“…Moisture content and gas atmosphere of the system had a drastic effect on molecular degradation by g-irradiation (Kamal et al, 2007). Degradation of starch molecules in water solution was greater than that in the dried form, as revealed by decreased molecular weight and radius of gyration measured by lightscattering (Kamal et al, 2007).…”

Section: Starchmentioning

confidence: 98%

Impact of γ-irradiation on structure, physicochemical properties, and applications of starch

Zhu

2016

Food Hydrocolloids

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“…For instance, corn starch granules structure was found visually unchanged when irradiated at 40 kGy (Lee et al 2006) and even up to 500 kGy (Liu et al 2012); on the other hand, Kamal et al (2007) discovered that the shape of corn starch granule was deformed by both gamma and electron beams at doses between 5 and 100 kGy. However, all of these studies only examined the effects of various irradiation doses on normal corn starch, without revealing the influence of amylose and amylopectin content towards irradiation.…”

Section: Introductionmentioning

confidence: 96%

Gamma irradiation of corn starches with different amylose-to-amylopectin ratio

2015

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Corn starches with different amylose-to-amylopectin ratio (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1, 5, 10, 25, and 50 kGy). The effects of gamma irradiation on the physicochemical properties of starch samples were investigated. Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. Low amylose starches lost their pasting ability when irradiated at 25 and 50 kGy. Results from thermal behavior and pasting profile suggested that low level of cross-linking occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation.

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“…There are reported several studies related to starch treatment with ionizing radiation, especially with gamma radiation (MacArthur & D'Appolonia, 1984;Sokhey et al, 1993;Kang et al, 1999;Wu et al, 2002;Ezekiel et al, 2007). Recently, information regarding starch treatment with electron beam (e-beam) in different irradiation dose range, either at low or relative high doses (0 -25 kGy) (De Kerf et al, 2001;Pimpa et al, 2007) or at very high doses (> 50 kGy) (Kamal et al, 2007;Shishonok et al, 2007) were reported. The studies concerning the effects of ionizing radiation were performed on starches extracted from various vegetal sources such as corn (Kang et al, 1999;De Kerf et al, 2001;Adeil Pietranera & Narvaiz, 2001), wheat (MacArthur & D'Appolonia, 1984;Koksel et al, 1996), potato (Ezekiel et al, 2007;Shishonok et al, 2007), barley endosperms (Faust & Massey Jr., 1966), rice (Wu et al, 2002;Bao et al, 2005) or sago (Pimpa et al, 2007).…”

Section: Introductionmentioning

confidence: 99%