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