Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry

Cieśla, Krystyna; Eliasson, Ann‐Charlotte

doi:10.1016/s0969-806x(01)00458-3

Cited by 62 publications

(35 citation statements)

References 16 publications

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“…It was also reported that the decrease of ΔH in irradiated potato starch induced a decrease in crystallinity (Ciesla and Eliasson, 2002 …”

Section: Resultsmentioning

confidence: 90%

Properties of Starches in Chinese Yam, Dioscorea oppsita Thunb. Irradiated with Proton Beam

Kim¹,

Choi²,

Kim³

et al. 2011

Korean Journal of Plant Resources

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-The survival rate and thermal, crystal, and physicochemical properties of starches in chinese yam tubers irradiated to proton beam were determined. Survival rate was decreased with increased proton beam irradiation. Amylose content of D. opposita starches from different proton beam ranged from 13.2% to 17.8%. D. opposita starch at 5 Gy showed the highest ΔHgel values (12.0 J/g) while D. opposita starch at 25 Gy showed the lowest values (10.1 J/g). Several parameters such as PKV (peak viscosity), HPV (Hot peak viscosity) and CPV (Cooling peak viscosity) decreased with the increase in irradiation dose. The degrees of crystallinity of the D. opposita starches at 5, 10, 15, 20 and 25 Gy were 37.2, 38.3, 38.9, 39.2 and 39.9%, respectively. It might be deduced that proton beam irradiation causes changes of starch, especially at high dose irradiation.

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“…It was also reported that the decrease of ΔH in irradiated potato starch induced a decrease in crystallinity (Ciesla and Eliasson, 2002 …”

Section: Resultsmentioning

confidence: 90%

Properties of Starches in Chinese Yam, Dioscorea oppsita Thunb. Irradiated with Proton Beam

Kim¹,

Choi²,

Kim³

et al. 2011

Korean Journal of Plant Resources

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“…Later, in another study, Cieśla and Eliasson (2002) applied the same DSC technique to study the influence of high-dose gamma irradiation (20 kGy) on the gelatinization properties of irradiated and nonirradiated potato starch. Differences in gelatinization were recorded between nonirradiated and irradiated samples, which were attributed to the radiation-induced destruction of crystalline ordering in starch granules resulting from the degradation processes caused by irradiation.…”

Section: Sagomentioning

confidence: 99%

Impact of Radiation Processing on Starch

Bhat

Karim

2009

Comp Rev Food Sci Food Safe

145

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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.

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“…It was expected that the possible radioinduced changes in starch structure and suggested by previous analyzed properties to lead also to changes of thermal characteristics of starches. The DSC studies reported (Ciesla & Eliasson, 2002;Ciesla & Eliasson, 2003) in the literature regarding the influence of gamma radiation on gelatinization properties of potato and wheat starches can be added here. The recorded DSC curves for samples treated with electron beam indicated that the height of the peak attributed to gelatinization decreased with dose increasing suggesting a decrease of the gelatinization enthalpy.…”

Section: Gelatinizationmentioning

confidence: 99%