DSC studies of retrogradation and amylose–lipid complex transition taking place in gamma irradiated wheat starch

Cieśla, Krystyna; Eliasson, Ann‐Charlotte

doi:10.1016/j.nimb.2007.09.010

Cited by 25 publications

(22 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase of AAC at 10 kGy for waxy starch may suggest that cleavage of amylopectin chains would have taken place to form new short and amylose-like straight-chain macromolecules. The high susceptibility of waxy samples towards gamma irradiation may be explained by the degradation of starch polymers which resulted in the progressive decrease of amylopectin branch chain length (Ciesla and Eliasson 2007). According to Ciesla and Eliasson (2007), this would normally be accompanied by an essential increase in the amylose content and this may further support the results we obtained for waxy starch whereby there is a surge in amylose content when irradiated up to 10 kGy.…”

Section: Resultssupporting

confidence: 82%

“…The high susceptibility of waxy samples towards gamma irradiation may be explained by the degradation of starch polymers which resulted in the progressive decrease of amylopectin branch chain length (Ciesla and Eliasson 2007). According to Ciesla and Eliasson (2007), this would normally be accompanied by an essential increase in the amylose content and this may further support the results we obtained for waxy starch whereby there is a surge in amylose content when irradiated up to 10 kGy. Rayas-Duarte and Rupnow (1993) also highlighted that the AAC results for bean starch obtained by gel permeation chromatography increased with increasing radiation dose, since the amylopectin molecules were degraded during irradiation, causing a surge in low molecular weight fractions (amylose-like) which closely resemble the current study.…”

Section: Resultssupporting

confidence: 82%

“…Starches have been modified extensively using gamma irradiation to induce physicochemical transformations in starch granules, for example in-wheat (MacArthur and D'Appolonia 1984), rice (Bao and Corke 2002), maize (Lee et al 2006;Chung and Liu 2009 ;Liu et al 2012), potato (Ciesla and Eliasson 2007), bean (RayasDuarte and Rupnow 1993), and cowpea (Abu et al 2006). Desired functional and processing traits like reduction of viscosity, high water solubility, reduction of gelatinization enthalpy and others can be attained through gamma irradiation of starch (Yu and Wang 2007;Chung and Liu 2009;Bhat and Karim 2009;Liu et al 2012).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

2015

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 82%

Section: Resultssupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

2015

View full text Add to dashboard Cite

show abstract

“…Gamma Abd Allah and others (1974), Bachman and others (1997), Blaszczak and others (2002), Cieśla and Eliasson (2007), Cieśla and others (1999), Kizil and Irudayaraj (2006), Köksel and others (1996), Lee and others (2008a), D' Appolonia (1983, 1984), Ng and others (1989), Rao and others (1975), Vakil and others (1973), Wasik and Bushuk (1973), Zaied and others (1996) Wheat UV Delville and others (2003) Cereals Gamma Lee and others (2008a) Pulses Gamma Rayas-Duarte and Rupnow (1993 …”

Section: Wheatmentioning

confidence: 93%

“…Solubility, redness, yellowness, and free acidity were enhanced, while swelling power, peak viscosity, intrinsic viscosity, molecular weight, and degree of polymerization decreased along with the increase in irradiation dose. Cieśla and Eliasson (2007), employing DSC, studied the effects of gamma irradiation (5 to 30 kGy) on the amylose-lipid complex transition and retrogradation occurring in gels containing wheat starch (about 50% and 20%) during heating-cooling-heating cycles (upto 3 cycles). Melting and crystallization occurring under thermal treatment and storage in the nonirradiated and irradiated starch at different doses induced various modifications of the starch-lipid complexes.…”

Section: Sagomentioning

confidence: 99%

Impact of Radiation Processing on Starch

Bhat

Karim

2009

Comp Rev Food Sci Food Safe

145

View full text Add to dashboard Cite

It is envisaged that there will be a considerable demand in the near future for modified starches. To meet the demand, the chemical modification of starch, including cross-linking, has been widely used to obtain desirable traits that are suitable for various food applications. Radiation processing, being a physical process, is an environmentally friendly alternative to chemical modification. It is economically viable, safe, and possesses several advantages over other conventional methods employed for modification and cross-linking. Irradiation of starch leads to the attainment of such desired functional attributes as reduction of viscosity, high water solubility, and others. This review provides insight into the impact of gamma, electron beam, and ultraviolet irradiation on the physicochemical and functional properties of starch. It also highlights the importance and the exciting new opportunities afforded by radiation treatments as a physical means for the modification of starch.

show abstract