X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch

Pinto, Camila da Costa; Sanches, Edgar Aparecido; Clerici, Maria Teresa Pedrosa Silva; Pereira, Márcio Tadeu; Campelo, Pedro Henrique; Souza, Sérgio Michielon de

doi:10.1016/j.foodhyd.2021.106682

Cited by 19 publications

(6 citation statements)

References 54 publications

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“…The XRD of KS particles ( Fig. 1 E) showed almost no impurity peaks, confirming that the sample was mainly composed of hydrocarbons [29] . The sample had several distinct characteristic peaks in the range of 5°-40°, which were located at 5.6°, 14.8°, 17.0°, 22.2°, and 24.2°.…”

Section: Resultsmentioning

confidence: 73%

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

Wang

Lan

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 73%

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

Wang

Lan

et al. 2021

Ultrasonics Sonochemistry

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“…In most studies, the relative crystallinities of starches gradually decreased with the increase in irradiation dose. In addition, after irradiation treatment, the decrease in the mean crystallite size of starch was observed by using Rietveld refinement analysis in the studies of (Pinto et al ., 2021), which may be closely related to the decrease in molecular weight and maybe the key to the reduction of relative crystallinity.…”

Section: Effects Of Irradiation Treatment On Starch Structurementioning

confidence: 99%

“…However, in some studies, it was found that the irradiation treatment with a lower dose could increase the relative crystallinities of starches (Table S3, yellow). For example, the relative crystallinities of potato starch‐Kufri Jyoti (0–0.5 kGy), white rice starch (0–7 kGy), wheat flour starch (0–10 kGy), goeppertia allouia starch (1–5 kGy), potato starch (0–15 kGy), wheat starch (0–9 kGy) and chickpea starch (0–12 kGy) slightly increased after irradiation treatment (Bao et al ., 2005; Singh et al ., 2011; Bashir & Haripriya, 2016; Kong et al ., 2016; Manupriya et al ., 2020; Pinto et al ., 2021; Sudheesh et al ., 2021), which is the exact opposite of the above results that irradiation decreasing relative crystallinity. In addition, it has been proved that the dose rate of irradiation is not the key to the opposite results, In the study of Chung et al ., corn starch was irradiated at different dose rates of 0.40, 0.67 and 2 kGy h −1 to a total dose of 10 kGy, but no obvious difference of relative crystallinity was observed (Chung & Liu, 2009).…”

Section: Effects Of Irradiation Treatment On Starch Structurementioning

confidence: 99%

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

Chen

Zhou

Yang

et al. 2023

Int J of Food Sci Tech

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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.

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“…The Rietveld data refinement was committed, and the crystallinity (X c ) was calculated by the Rietveld refinement results according to the detailed methodology previously described. [29,30]…”

Section: X-ray Diffraction (Xrd) and Crystallinity (X C )mentioning

confidence: 99%

“…The Rietveld refinement method was used in all diffractograms; only the A-type phase was enough for initial network parameters. [30] The unit cell parameters and the crystalline phase or crystallinity (X c ) are described in Table 2. The quantitative results agree with the qualitative reporting above, e.g., between the region of the most intense peak, the physical processes almost do not change the diffraction profile.…”

Section: X-ray Diffraction (Xrd) and Crystallinitymentioning

confidence: 99%

Physical Pretreatment on Common Bean Starch at Acid Hydrolyzed Nanocrystals Structure and Properties

Pinto,

de Souza

et al. 2023

Starch Stärke

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Starch nanocrystals (SNC) are insoluble platelets with crystalline structures produced by acid hydrolysis. Pretreatments, including heat–moisture treatment (HMT), annealing (ANN), and sonication (SNT) can be used to improve SNC properties. They investigate the impact of these pretreatments on SNC structure and properties, including hydrolysis kinetics and yield, molecular structure, infrared spectroscopy, crystallinity (Xc), and thermal stability. Hydrolysis of native and pretreated starches followed a two‐phase first‐order model with an initial rapid stage and a slower second stage based on the k‐values. SNC yield is improved by at least 180% than previously reported. HMT SNC yield is 42.3% while native SNC is 35.2%. Structural analysis reveals that SNC displayed an A‐type structure with increased Xc. However, prolonged acid hydrolysis (7 days) reduces Xc by breaking long molecular chains into shorter glucose ones, reducing SNC yield. Melting temperatures (Tp) of pretreated SNC increase after 5 days of hydrolysis. Pretreated carioca bean starch shows advantages for SNC production after 5 days of hydrolysis, reaching good yield and Xc. HMT and SNT prove effective in improving hydrolysis yield and thermal stability, while ANN slightly accelerates SNC production. Their findings provide valuable insights into optimizing pretreatments for enhancing SNC properties and expanding their applications.

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X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch

Cited by 19 publications

References 54 publications

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics

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

Physical Pretreatment on Common Bean Starch at Acid Hydrolyzed Nanocrystals Structure and Properties

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