Modification of Corn Starch and Fine Flour by Acid and Gamma Irradiation. Part 2. Effect of Gamma Irradiation and Acid Treatment on the Chemical Structure of Starch and the Distribution of Protein Fractions

Ghali, Y.; Gabr, S.; Ibrahim, N. A.; Aziz, Hanan A. Abd El

doi:10.1002/star.19790311105

Cited by 7 publications

(2 citation statements)

References 8 publications

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“…19 It is possible that new β-bonds were formed in the starch of the irradiated maize and bean flours as a result of transglucosidation. 20 Transglucosidation of starch has been reported for maize and wheat starch irradiated at between 3 and 5 kGy. 21 β-Bonded starches formed through transglucosidation are only partially digestible in vitro, 22 hence the formation of β-bonded starch is probably at least in part responsible for the observed reduction in in vitro starch digestibility in raw flours and in porridges made from bean and maize flours irradiated at doses above 2.5 kGy.…”

Section: Discussionmentioning

confidence: 99%

Irradiation of maize and bean flours: effects on starch physicochemical properties

2004

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In an earlier study (Rombo GO et al, J Sci Food Agric 81: 497-502 (2001)) it was found that the in vitro starch digestibility of raw and cooked maize and bean flours was increased by irradiation of the flours at 2.5 kGy, but there was a reduction in starch digestibility at doses above 2.5 kGy. Experiments were performed to determine what effects irradiation had on the molecular properties of the starch in maize and bean flours. Increasing irradiation dose caused an increased proportion of β(1-3)-and β(1-4)-bonded starch in bean and maize flours. Starch containing β-bonds is only partially digestible by porcine pancreatic α-amylase, and this may in part explain the reduction in starch digestibility at higher doses. Size exclusion-high-performance liquid chromatography showed that higher irradiation doses led to a reduction in the molecular size of amylopectin in both bean and maize starches, which presumably involved debranching and an increase in the production of short, straight-chain molecules. With increased irradiation dose there was an increase in the crystallinity of the amylopectin fraction of the bean starch as shown by differential scanning calorimetry, presumably at least in part due to β-bonding and amylopectin depolymerisation. These two factors and their interrelated effects are probably responsible for the observed slight reduction in maize and bean porridge starch digestibility reported previously.

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Section: Discussionmentioning

confidence: 99%

Irradiation of maize and bean flours: effects on starch physicochemical properties

2004

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“…The changes in pH have been attributed to free radical formation and cleavage of large starch molecules during irradiation (Sabularse et al 1991). Formation of acetic, formic, glucuronic and pyruvic acids during starch irradiation could also result in decrease of pH (Ghali et al 1979).…”

Section: Colour Characteristicsmentioning

confidence: 99%

Effect of γ-irradiation on physico-chemical and antioxidant properties of galactan exopolysaccharide from Weissella confusa KR780676

et al. 2019

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Exopolysaccharide (EPS) produced by Weissella confusa KR780676 from an Indian fermented food (Idli) has been characterized as galactan in earlier report. In this study, the galactan EPS was irradiated at different doses (0, 4, 8, and 16 kGy) using 60 Co as c-source and effect of cirradiation on physico-chemical and antioxidant potential of galactan EPS was studied. Color and flow properties showed moderate change after the c-irradiation treatment. Particle size analysis and scanning electron microscopy exhibited significant breakdown of the EPS particles into smaller average hydrodynamic diameter size from 495.54 to 198.44 nm with increasing irradiation doses.Overall, pH showed decrease, while the water activity showed an increasing trend with the increasing irradiation dose. No significant effect was observed in the functional groups of EPS as revealed in the FT-IR spectroscopic analysis. After the treatment, semi-crystalline nature of the EPS changed to amorphous as shown in XRD analysis due to the breakdown. Antioxidant activities of galactan EPS increased marginally after the treatment. However, hydroxyl radical scavenging activity increased significantly from 48 to 67%. Changes in physico-chemical and antioxidant properties of galactan EPS with c-irradiation treatment altered the functional properties of EPS positively, making it more suitable for wider application in the food industry.

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Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities

Raffi

Frejaville

Dauphin³

et al. 1981

Starch Stärke

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The foodstuff from which the studied starches (maize, amylomaize, waxymaize, manioc, bread‐wheat, potato, rice and haricot bean) derive only has little influence upon the quantities of gamma radio‐induced acids. The ratios r between the maximal and minimal found values are respectively 2.5 and 3.2 for formic acid and total acidity. If r is equal to 13.6 for free acidity, it is only due to the very small values in haricot bean, potato and rice starches.

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Modification of Corn Starch and Fine Flour by Acid and Gamma Irradiation. Part 2. Effect of Gamma Irradiation and Acid Treatment on the Chemical Structure of Starch and the Distribution of Protein Fractions

Cited by 7 publications

References 8 publications

Irradiation of maize and bean flours: effects on starch physicochemical properties

Irradiation of maize and bean flours: effects on starch physicochemical properties

Effect of γ-irradiation on physico-chemical and antioxidant properties of galactan exopolysaccharide from Weissella confusa KR780676

Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities

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