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Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry

In English

Författare

  • K Ciesla
  • Ann-Charlotte Eliasson

Summary, in English

The paper presents a study of the influence of the conditions applied during differential scanning calorimetry (DSC) Measurements (concentration and heating rate) oil the possible detection of the differences between gelatinization occuring in both non-irradiated and irradiated potato starch with a dose of 20kGy. Differences in gelatinization of irradiated and non-irradiated potato starch during DSC analysis was attributed to the radiation induced destruction of crystalline ordering. This was confirmed by studies of the samples irradiated to very high doses (446 and 600 kGy). and by comparing with the effect of grinding. Changes of starch properties caused by radiodepolymerization-contrary to those caused by grinding influences gelatinization behaviour much more than the WAXS crystallinity in solid state. (C) 2002 Elsevier Science Ltd. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2002

Språk

Engelska

Sidor

137-148

Publikation/Tidskrift/Serie

Radiation Physics and Chemistry

Volym

64

Issue

2

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • differential scanning
  • potato starch gelatinization
  • gamma irradiation
  • calorimetry
  • crystallinity

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0969-806X