Effect of γ-radiation on physico-chemical, morphological and thermal characteristics of lotus seed (Nelumbo nucifera) starch

Punia, Sneh; Dhull, Sanju Bala; Kunner, Prince; Rohilla, Suresh Kumar

doi:10.1016/j.ijbiomac.2020.04.181

Cited by 36 publications

(42 citation statements)

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“…Compared to the native sago, the amylose content of the irradiated counterparts was lower ( p ≤ 0.05) and gradually decreased as the dose of the irradiation was increased ( Table 1 ). Similar results were previously reported for lotus seed starch [ 2 ], brown rice starch [ 29 ], tapioca starch [ 7 ], and corn starch [ 30 ]. Increased irradiation doses induced more damage to the conformation of the amylose molecules, hence lowering the iodine-binding ability.…”

Section: Resultssupporting

confidence: 90%

“…Apart from being the most abundant carbohydrate source for human staple food, the low cost, easy tailoring, biocompatibility, renewability, and extensive sources of starch have made it a most promising biodegradable natural polymer for food and nonfood industries [ 1 ]. In its native form, starch has limited industrial application due to its low solubility, low transparency, poor heat, shear and acid stability, fast retrogradation, and poor refrigerated and frozen storage stability [ 2 , 3 ]. The unique molecular and granular structure of starch [ 3 ] renders it versatile for various kinds of modifications, either by enzymatic, chemical, or physical means, to achieve the desired functional properties for industrial applications.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

et al. 2022

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The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (To-5) and 10 °C (To-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at To-5 promoted more crystalline perfection as compared to To-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications.

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Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

et al. 2022

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“…1 ). The RDS content was increased in the irradiated starch whereas both SDS and RS were seen to decrease ( Atrous et al, 2015 , Punia et al, 2020 ). A similar study with gamma radiated Sago starch with 6, 10 and 25 kGy dose exhibited final amylose content of 27.6% in native starch whereas the irradiated starch had the lowest AC at 6 kGy and it significantly decreased to 25.3% as maximum content as the dose increased to 10 and 25 kGy ( Othman et al, 2015 ).…”

Section: Gamma Radiation Mediated Changes In Physicochemical Propertiesmentioning

confidence: 99%

Gamma radiation as a modifier of starch – Physicochemical perspective

Sunder

Mumbrekar

Mazumder

2022

Current Research in Food Science

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Starch is one of the most common and abundantly found carbohydrates in cereals, roots, legumes, and some fruits. It is a tasteless, colorless, and odorless source of energy that is present in the amyloplasts of plants. Native starch comprises amylose, a linear α-glucan having α-1,4-linkage and amylopectin, a branched polysaccharide with both α-1,4-linkage and α-1,6-linkage. Due to the low solubility, high viscosity, and unstable pasting property of native starch, it has been restricted from its application in industries. Although native starch has been widely used in various industries, modification of the same by various chemical, enzymatic and physical methods have been carried out to alter its properties for better performance in several industrial aspects. Physical modification like gamma radiation is frequently used as it is rapid, penetrates deeper, less toxic, and cost-effective. Starch when irradiated with gamma rays is observed to produce free radicals, generate sugars owing to cleavage of amylopectin branches, and exhibit variation in enzymatic digestion, amylose content, morphology, crystallinity, thermal property, and chemical composition. These physicochemical properties of the starch due to gamma radiation are assessed using optical microscopy, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), and its application are discussed.

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“…Starches are not only the chief source of calories in human diets but are also used as an additive, gelling agent, stabilizer, binder, suspending agent, and thickener in various processed food products due to their non-toxic behavior, versatility, low-cost, and biodegradability. [5] Lotus seed starch (LS) has rapid retrogradation power, good thermal stability, fast swelling power, low water solubility, high freeze-thawing stability, and low gel strength. [6,7] Recently, the lotus seed has gained significant research interest as a non-conventional source of starch which is evident from several research papers published in the last 5 years.…”

Section: Introductionmentioning

confidence: 99%

Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review

et al. 2022

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Lotus (Nelumbo nucifera G.) seeds are rich in nutrients and mainly used for food and medicinal applications. The seeds are an important food item in many countries and are generally considered a low glycemic index food. Starch is a major component of lotus seeds and may amount to over 50% of the dry weight. The quality of lotus seed products is mainly determined their starch properties, such as gelatinization and retrogradation. This review comprehensively summarizes recent developments in isolation, modifications, and applications of lotus seed starch (LS). This survey highlights different properties of native and modified LS in comparison with other starches. Native LS has been found with high amylose content (20-35%), high peak gelatinization temperatures (>70 °C), and pasting temperatures (>75 °C). The high amylose content has contributed to lower swelling power and fast retrogradation of LS. The modification of LS has been done using different methods, including thermal, microwave, high pressure, chemical, and enzymatic processing for functionality improvement. Native and modified LS have promising potential to be a valuable functional ingredient in different food and other applications. Finally, an outlook on the future possibilities for utilization of LS is provided.

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Effect of γ-radiation on physico-chemical, morphological and thermal characteristics of lotus seed (Nelumbo nucifera) starch

Cited by 36 publications

References 35 publications

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

Gamma radiation as a modifier of starch – Physicochemical perspective

Lotus Seed Starch: A Novel Functional Ingredient with Promising Properties and Applications in Food—A Review

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