DSC studies of gamma-irradiation influence on amylose-lipid complex transition in wheat flour
Författare
Summary, in English
DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with gamma-rays ((CO)-C-60) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1: 1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are discussed in terms of radiation-induced destruction of the polysaccharide chains and lipid modification.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2005
Språk
Engelska
Sidor
19-27
Publikation/Tidskrift/Serie
Journal of Thermal Analysis and Calorimetry
Volym
79
Issue
1
Dokumenttyp
Artikel i tidskrift
Förlag
Akademiai Kiado
Ämne
- Food Engineering
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1588-2926