Modification of bean starch by γ-irradiation: Effect on functional and morphological properties

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

“…g-Irradiation greatly increased the carboxyl content of corn, potato, and bean starches at 50 kGy (Chung & Liu, 2009. Similar results have been reported on lotus stem starch (Gani, Gazanfar, Jan, Wani, & Masoodi, 2013) and kidney bean, broad bean, and Indian horse chestnut starches (5e20 kGy) (Gani, Bashir, Wani, & Masoodi, 2012;Sofi, Wani, Masoodi, Saba, & Muzaffar, 2013;Wani et al, 2014). A lower dose rate (0.4e2 kGy/h, dose 10 kGy) of irradiation resulted in lower carboxyl contents of corn starch (Chung & Liu, 2009).…”

“…g-Irradiation changed the polymorph and crystallinity of starch granules to various extents (Table 2). In most of the reports, g-irradiation did not affect the polymorph type of the starch (Bao et al, 2005;Chung & Liu, 2010Gani et al, 2012;Gani et al, 2013;Kong, Kasapis, Bao, & Corke, 2009;Liu, Ma, Xue, & Shi, 2012;Lu et al, 2012;Singh et al, 2011;Sofi et al, 2013;Wani et al, 2014), even at 500 kGy .…”

“…Irrespective of starch source, most of the reports showed that g-irradiation decreased the viscosity of starch during pasting (Abu et al, 2006;Chung & Liu, 2009Gani et al, 2012;Gani et al, 2013;El Saadany, Abd, El Safti, & El Saadany, 1974;El Saadany, El Saadany, & Foda, 1974;Ezekiel et al, 2007;Liu et al, 2012;Lu et al, 2012;Kong et al, 2009;Singh et al, 2011;Sofi et al, 2013;Wani et al, 2014) ( Table 7). A typical example of the influence of g-irradiation (up to 9 kGy) on the pasting properties of rice starch is illustrated in Supplementary Figure 2.…”

“…At higher doses (>2 kGy), the percentage of the crystallites in starch granules was decreased by g-irradiation (Bao et al, 2005;Chung & Liu, 2010;Cie sla, Gwardys, & Z oltowski, 1991;Gani et al, 2012;Gani et al, 2013;Liu et al, 2012;Lu et al, 2012;Singh et al, 2011;Sofi et al, 2013;Wani et al, 2014). In this aspect, bean starch (C-type) appeared less susceptible than potato starch (B-type) (Chung & Liu, 2010).…”

Radiation Influence on Edible Materials

“…A dose of 4.4 kGy, for instance, was enough to decrease the molar mass of wheat starches by one order of magnitude [26]. Other works describe the action of gamma radiation on potato, bean and maize starches [27][28][29].…”