The effects of gamma irradiation treatment on starch structure and properties: a review

Abstract

SummaryGamma irradiation is a new starch processing and modification method. In this paper, the effects of gamma irradiation on starch structure and properties were summarised and discussed. In terms of starch structure, gamma irradiation destroys glycosidic bonds and significantly reduces the average molecular weight of starch, which may be the fundamental reason for the change in starch properties after irradiation. In addition, irradiation has no effects on crystal type but decreases the crystallinity of starch. Meanwhile, gamma irradiation can increase the specific surface area of starch granules but have no significant effects on the granular morphologies, indicating the damage to starch granules caused by irradiation proceeds from inside the granules. In terms of starch properties, gamma irradiation treatment decreases the viscosity, setback, breakdown, To, Tp, Tc, the enthalpy of crystalline melting, storage modulus, loss modulus, consistency coefficient and swelling ability of starches. In addition, gamma irradiation increases the b value, water absorption capacity, oil absorption capacity and solubility of starches. However, the results of the effects of irradiation on starch digestive, retrogradation and texture properties are not consistent in different studies. It may provide a reference for the application of irradiation in starch processing and modification.

Selected physicochemical and morphological properties of Gamma‐Irradiated tapioca flour, rice flour, and pea flours

“…Gamma irradiation is a safe and fast process that leaves no chemical residues in the final products (Zhiguang et al, 2023). The FAO/WHO/IAEA joint expert committee recently approved that food irradiated with no more than 10 kGy could be appropriate for human consumption (Sudheesh et al, 2019).…”