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

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Author

  • K Ciesla
  • Ann-Charlotte Eliasson

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.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2003

Language

English

Pages

933-940

Publication/Series

Radiation Physics and Chemistry

Volume

68

Issue

5

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Gelatinisation
  • Wheat starch
  • Amylose–lipid complex transition
  • Gamma irradiation
  • Differential scanning calorimetry
  • DSC

Status

Published

ISBN/ISSN/Other

  • ISSN: 0969-806X