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DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.

In English

Författare

  • K Ciesla
  • Ann-Charlotte Eliasson

Summary, in English

Differential scanning calorimetry studies are presented dealing with the influence of gamma irradiation (carried out in the solid state) on the structure of amylose–lipid complex in wheat starch. Suspensions of the control and the wheat starch irradiated with a 30 kGy gamma rays (characterised by starch-to-water ratio of 1:1 and ca. 1:4) were examined during several courses of heating and cooling at rates of 2.5 and 10°C min−1. Differences were observed between enthalpy and temperature of gelatinisation and amylose–lipid complex transition as well as retrogradation taking place in the suspensions and gels of the control and the irradiated starch. The influence of the preceding heating and cooling on further transformations of the amylose–lipid complex differs for the control and the irradiated samples.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2003

Språk

Engelska

Sidor

933-940

Publikation/Tidskrift/Serie

Radiation Physics and Chemistry

Volym

68

Issue

5

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • Gelatinisation
  • Wheat starch
  • Amylose–lipid complex transition
  • Gamma irradiation
  • Differential scanning calorimetry
  • DSC

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0969-806X