DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch

Summary, in English

The effect of gamma irradiation (60Co) with doses of 5–30 kGy on the amylose–lipid complex transition and retrogradation occurring in gels containing ca. 50% and ca. 20% wheat starch was studied by differential scanning calorimetry (DSC) during heating–cooling–heating cycles (up to three cycles). Transition of the amylose–lipid complex occurs in all the irradiated samples at a lower temperature as compared to the non-irradiated starch. That effect was larger when the radiation dose was higher. A further thermal treatment causes a decrease of the transition temperature in the irradiated samples, with no effect or increase of that temperature observed for the non-irradiated ones. Irradiation hinders retrogradation taking place in 50% gels but facilitates the process occurring in 20% gels. The differences between the irradiated and the non-irradiated samples are more evident in the every next heating or cooling cycle as well as after storage and in the case of ca. 50% suspensions as compared to ca. 20% suspensions. The results point out to the deterioration of the structure of the complexes formed in the irradiated starch as compared to the non-irradiated one.

• Författare: Krystyna Ciesla; Ann-Charlotte Eliasson
• Avdelning/ar: Department of Food Technology, Engineering and Nutrition
• Publiceringsår: 2007
• Språk: Engelska
• Sidor: 399-405
• Publikation/Tidskrift/Serie: Nuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms
• Volym: 265
• Issue: 1
• Länkar: http://dx.doi.org/10.1016/j.nimb.2007.09.010
• Dokumenttyp: Artikel i tidskrift
• Förlag: Elsevier
• Ämne: Food Engineering
• Nyckelord: Wheat starch; Gamma irradiation; Gelatinisation; Amylose–lipid complex transition; Retrogradation; Differential scanning calorimetry (DSC)
• Status: Published
• ISBN/ISSN/Övrigt: ISSN: 0168-583X