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

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Author

  • 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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2002

Language

English

Pages

137-148

Publication/Series

Radiation Physics and Chemistry

Volume

64

Issue

2

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

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

Status

Published

ISBN/ISSN/Other

  • ISSN: 0969-806X