Effect of gamma irradiation on the physicochemical and morphological properties of starch extracted from lotus stem harvested from Dal lake of Jammu and Kashmir, India

Impact of γ-irradiation on structure, physicochemical properties, and applications of starch

“…g-Irradiation greatly increased the carboxyl content of corn, potato, and bean starches at 50 kGy (Chung & Liu, 2009. Similar results have been reported on lotus stem starch (Gani, Gazanfar, Jan, Wani, & Masoodi, 2013) and kidney bean, broad bean, and Indian horse chestnut starches (5e20 kGy) (Gani, Bashir, Wani, & Masoodi, 2012;Sofi, Wani, Masoodi, Saba, & Muzaffar, 2013;Wani et al, 2014). A lower dose rate (0.4e2 kGy/h, dose 10 kGy) of irradiation resulted in lower carboxyl contents of corn starch (Chung & Liu, 2009).…”

“…g-Irradiation changed the polymorph and crystallinity of starch granules to various extents (Table 2). In most of the reports, g-irradiation did not affect the polymorph type of the starch (Bao et al, 2005;Chung & Liu, 2010Gani et al, 2012;Gani et al, 2013;Kong, Kasapis, Bao, & Corke, 2009;Liu, Ma, Xue, & Shi, 2012;Lu et al, 2012;Singh et al, 2011;Sofi et al, 2013;Wani et al, 2014), even at 500 kGy .…”

“…At higher doses (>2 kGy), the percentage of the crystallites in starch granules was decreased by g-irradiation (Bao et al, 2005;Chung & Liu, 2010;Cie sla, Gwardys, & Z oltowski, 1991;Gani et al, 2012;Gani et al, 2013;Liu et al, 2012;Lu et al, 2012;Singh et al, 2011;Sofi et al, 2013;Wani et al, 2014). In this aspect, bean starch (C-type) appeared less susceptible than potato starch (B-type) (Chung & Liu, 2010).…”

“…Morphological changes of starches from diverse sources as affected by g-irradiation have been examined by scanning electron (SEM) (Abu, Duodu, & Minnaar, 2006;Chung & Liu, 2010;Esteves, Gírio, Amaral-Collaço, Andrade, & Empis, 1997;Ezekiel et al, 2007;Gani et al, 2013;Rayas-Duarte & Rupnow, 1993b;Singh et al, 2011;Sofi et al, 2013;Wani et al, 2014) and light (Chung & Liu, 2010;Liu et al, 2012) microscopy (Table 2). When isolated starch granules were subjected to g-irradiation, the surface was not affected at lower doses, but higher doses resulted in fissures on the granule surface and further granule damage (Sofi et al, 2013;Wani et al, 2014).…”

Influence of high-dose gamma radiation and particle size on antioxidant properties of Maize ( Zea mays L.) flour

“…Gamma-irradiation is an extensively used method in industries for the sterilization of food materials and pharmaceutical products. It is also being used in food science technology to improve the nutritional and functional quality of various food materials (Abdelwhab, Nour, Fageer, 2009;Hassan et al, 2009;Gani et al, 2013). Studies have also shown that gamma irradiations significantly affect the antioxidant composition of plant and other food materials (Kortei et al, 2014;Hussein et al, 2011;Harrison, Were, 2007).…”