Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches (original) (raw)
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Physicochemical, Functional and Morphological Properties of Gamma- irradiated Cassava Starch
Research Square (Research Square), 2023
The purpose of the study was to investigate the physicochemical, functional and morphological properties of untreated and irradiated treated starches. Starch isolated from cassava which was exposed to gamma-irradiation at different doses 5, 7.5 and 10 kGy. Irradiation decreased the moisture, fat, pH, content and increased the protein, bre and Ash content. The result revealed that the moisture content of the cassava starch ranges of 9.52 therefore the bulk and tapped density was decreased ranged from 0.421 g/cc and 0.710 g/cc, respectively. Moisture content affects the ow properties of the starch. Swelling, solubility index, oil absorption capacity and water absorption capacity increased signi cantly with dose, while as syneresis decreased with dose. The Carr's Index and Hausner ratio was high as the standard values therefore according to the result the owability of the cassava our was poor. Scanning electron microscopy (SEM) revealed regular, oval, polyhedral shape starch granules and slightly shrinkage of the granules, no ssures were seen after irradiation.
Radiation Physics and Chemistry, 2017
The objective of this work was to evaluate the effect of irradiation treatment on physicochemical properties of three natural polymers, i.e. native potato and corn starches and a typical Brazilian product, cassava starch modified through fermentation-sour cassava-and also to prepare composite hydrocolloid films based on them. Starches were irradiated in a 60 Co irradiation chamber in doses up to 15 kGy, dose rate about 1 kGy/h. Differences were found in granule size distribution upon irradiation, mainly for corn and cassava starch but radiation did not cause significant changes in granule morphology. The viscosity of the potato, corn and cassava starches hydrogels decreased as a function of absorbed dose. Comparing non-irradiated and irradiated starches, changes in the Fourier transform infrared (FTIR) spectra in the 2000-1500 cm-1 region for potato and corn starches were observed but not for the cassava starch. Maximum rupture force of the starch-based films was affected differently for each starch type; color analysis showed that doses of 15 kGy promoted a slight rise in the parameter b* (yellow color) while the parameter L* (lightness) was not significantly affected; X-ray diffraction patterns remained almost unchanged by irradiation.
Modification of bean starch by g-irradiation: Effect on functional and morphological properties
Starches isolated from Red, White, Yellow and Black Kidney beans were treated by g-irradiation doses of 5, 10 and 20 kGy. Physicochemical, morphological and pasting properties of irradiated bean starches were investigated. Microscopic observation under scanning electron microscope (SEM) showed that some of the bean starch granules were destroyed by g-irradiation and the breakage was greater at a higher dose (20 kGy). Physicochemical properties differed significantly and showed strong dosedependent relationship. Carboxyl content, solubility, water absorption capacity and transmittance increased, whereas swelling power, apparent amylose content, syneresis and pasting properties decreased upon the irradiation of kidney bean starch. Radiation doses were positively correlated with water absorption capacity and solubility index and negatively correlated with swelling index, peak viscosity, trough viscosity, breakdown and final viscosity. There were high positive correlations between pasting properties. X-ray diffraction pattern remained same upon irradiation but a decrease in crystallinity was observed with increasing irradiation dose.
International Journal of Food Properties, 2016
Wheat and potato starches were treated by gamma irradiation (0, 3, 5, 10, 20, 35, and 50 kGy). Apparent amylose content, gelatinization maximum consistency, swelling power, viscosity, and textural parameters decreased in potato and wheat starch pastes as irradiation dose increased. Nevertheless, the decrease of apparent amylose content and swelling power was greater in potato starch than in wheat one. High gamma irradiation doses made potato starch granules more sensitive to shear. On the other hand, no modification in the granule shape was observed by scanning electron microscopy. However, through heat-treatment, starch granules destroyed as irradiation dose increased. Consequently, the effect of irradiation on granular structure appeared to be greater in potato starch than in wheat starch.
International journal of biological macromolecules, 2017
Effects of gamma irradiation on the physicochemical, rheological and thermal properties of the buckwheat and oat starch were studied. Results revealed that the transition temperature and enthalpy of gelatinization of starch decreased with increase in irradiation dose. Pasting properties (peak, trough, setback, pasting temperature and final viscosity) of both the starches were decreased by gamma irradiation. Gamma irradiation also resulted in the reduction in the per cent crystallinity of the starches. Apparent amylose content and swelling index decreased with increase in dose. However, solubility index was increased by gamma irradiation. No surface fissures were seen in irradiated starches. FTIR spectra pattern did not change by gamma irradiation.
Journal of Cereal Science, 2017
In the present research effects of gamma irradiation (5-20 kGy) on the physicochemical, antioxidant and thermal properties of brown rice starch were studied. Scanning electron microscopy displayed mostly polyhedral shapes with no surface fractures. XRD displayed characteristic A type pattern and decrease in per cent crystallinity (22.53 to 20.41%) was observed as the dose increased from to 20 kGy. DPPH % inhibition and FRAP values were increased in a dose dependent manner. Pasting properties (peak, final and setback viscosity) decreased with irradiation. Pasting temperature also significantly decreased with irradiation for all the irradiated starches. The transition temperatures, enthalpy of gelatinization, pH and apparent amylose content of starch decreased significantly with increase in irradiation dose.
Effect of gamma irradiation on physicochemical properties of broad bean (Vicia faba L.) starch
LWT - Food Science and Technology, 2013
Starch isolated from lotus stem was treated by gamma-irradiation at different doses of 5, 10 and 20 kGy. Physicochemical, morphological and pasting properties of irradiated lotus stem starches were investigated and these properties differed significantly. Carboxyl content, water absorption capacity, amylose leaching, and transmittance increased, whereas swelling power, apparent amylose content, syneresis, and pasting properties decreased after the modification in a dose dependent manner. Observation under scanning electron microscope (SEM) showed that some of the starch granules were destroyed by gamma-irradiation and the breakage was much greater at a higher dose (20 kGy). X-ray diffraction pattern remained the same upon irradiation but a dose dependent decrease in relative crystallinity was observed.
Physicochemical characterization of irradiated arrowroot starch
Radiation Physics and Chemistry, 2019
The term arrowroot is used for the starch obtained from the rhizomes of Maranta arundinacea. In the present work effects of 60 Co radiation treatment (dose up to 15 kGy) on structural characteristics and pasting properties of arrowroot starch were evaluated. Thermal properties, granule size and shape and size distribution, by means of optical and scanning electron microscopy and Fourier transform IR (FTIR) spectra were also obtained. On pasting properties strong decrease in peak and final viscosities, as well as breakdown, were observed. In the dose range applied, minimal changes in crystallinity, molecular composition and structure of arrowroot starch were found.