Molecular structure and physicochemical properties of potato and bean starches as affected by gamma-irradiation

Chung, Hyun‐Jung; Liu, Qiang

doi:10.1016/j.ijbiomac.2010.04.019

Cited by 156 publications

(130 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This was also observed in fish diet and wheat straw after modification 14,16 . On the other hand, the smooth and denser surface found in the other treatments is similarly in accord with previous findings relating to γ-irradiated corn and potato starches 17,18 , when compared with nontreated starch.…”

Section: Physicochemical Properties Of Cmssupporting

confidence: 92%

“…On the other hand, decreased pH values in the CM samples modified with ionizing radiations (γ and electron beam-irradiation), are probably due to the breakdown of starch molecules due to the action of free radicals, inducing the formation of carboxyl groups. This tendency has been similarly reported in γ-irradiated corn 17 and potato and bean starches 18 . Water solubility is an important characteristic governing the hydrolytic properties of feedstuff due to digestive enzymes 12 .…”

Section: Physicochemical Properties Of Cmssupporting

confidence: 80%

See 1 more Smart Citation

Improving chemical composition, physicochemical properties, and in vitro carbohydrate digestibility of fish coconut meal

Chumwaengwapee¹,

Soontornchai²,

Thongprajukeaw³

2013

ScienceAsia

View full text Add to dashboard Cite

Coconut meal (CM) is an industrial byproduct of coconut oil and coconut milk production which may be modified for use as fodder. Here we study the effects of the physical modification of CM. Four modification methods were tested: water soaking, microwave-, γ-, and electron-beam irradiation. We determined the CM chemical composition, physicochemical properties, and in vitro carbohydrate digestibility by digestive enzyme extracts from Nile tilapia (Oreochromis niloticus) and silver barb (Barbonymus gonionotus). CM modifications decreased the level of crude fibre but increased the available carbohydrates (p < 0.05). Furthermore, water soaking changed the physicochemical properties including pH, water solubility, microstructure, thermal properties, and crystallinity. Water soaking also increased the carbohydrate digestibility by the fish enzymes tested. The findings of this study therefore suggest that the quality of CM as a feedstuff can be improved by water soaking.

show abstract

Section: Physicochemical Properties Of Cmssupporting

confidence: 92%

Section: Physicochemical Properties Of Cmssupporting

confidence: 80%

Improving chemical composition, physicochemical properties, and in vitro carbohydrate digestibility of fish coconut meal

Chumwaengwapee¹,

Soontornchai²,

Thongprajukeaw³

2013

ScienceAsia

View full text Add to dashboard Cite

show abstract

“…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].…”

Section: Radiation and Polysaccharidesmentioning

confidence: 99%

Radiation Influence on Edible Materials

Mastro¹

2016

Radiation Effects in Materials

View full text Add to dashboard Cite

Innovations in the food industry are shaped both by new technologies available and by society's requirements. A good knowledge on the chemistry and biological role of the macro-nutrients (proteins, carbohydrates, lipids and also energy and water) and micronutrients (minerals and vitamins) is required. Food production foundations include not only the design of the food products but also the materials, mechanics, ingredients, conversion and transformation all must be taken into consideration. Edible polymers are polymeric materials that can be easily consumed by human beings or lower animals in whole or part via the oral cavity and given harmless effect to the health. An edible polymer is originated from natural products such as polysaccharides, proteins and lipids, with the addition of plasticizers and surfactants. Radiation-processing technologies are used currently for numerous applications of commercial and economic importance, but it is an emerging application with the use of ionizing radiation to enhance properties of edible polymers such as carbohydrates or proteins. This chapter aims at supplying the state of the art about the effects of ionizing radiation on edible polymers: starch and vegetal proteins and also on gelatin that comes from animal origin.

show abstract

“…noodle). Increasing resistant starch content was observed when the irradiation dose was above 10 kGy (Chung and Liu, 2010), which may benefit health. Cereals contain not only starch but also a wide range of bioactive compounds, such as phenolic acids and flavonoids.…”

Section: Cerealsmentioning

confidence: 99%