Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch

Kumar, Pradeep; Prakash, Kumar Satya; Jan, Kulsum; Swer, Tanya L.; Jan, Shumaila; Verma, Ruchi; Deepika, Km; Dar, M. Zuhaib; Verma, Kush; Bashir, Khalid

doi:10.1016/j.jcs.2017.08.017

Cited by 83 publications

(66 citation statements)

References 36 publications

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“…The X-ray diffraction curves of F0 blends (NIR -25 kGy) with glycerol in its composition ( Figure 1) showed similarities with the other blends. The peaks defined at 17°, 20° and 23° are in agreement with the literature (Atrous et al, 2015;Gani et al, 2012;Kumar et al, 2017;Moustafa;Guizani;Dufresne, 2017;Pan et al, 2016).…”

Section: X-ray Diffraction (Xrd)supporting

confidence: 91%

“…No noticeable differences among the diffractograms could be observed. The 2θ peak located at 25° of the blend with TWEEN ® 80 had a slight change in relation to the NIR blend.The behavior of the peaks of the blends located between 20° and 23° agreed with the results obtained from the PBAT and starch at 20 kGy reported in the literature(Atrous et al, 2015;Kumar et al, 2017;Moustafa;Guizani;Dufresne, 2017;Pan et al, 2016).The diffraction peaks coincided with those of pure PBAT and irradiated starch, and are in agreement with the results from the literature(Atrous et al, 2015;Gani et al, 2012;Kumar et al, 2017;Moustafa;Guizani;Dufresne, 2017;Pan et al, 2016), which reported 5 crystalline peaks and their transitions.The X-ray diffractograms of blends F2 and F3, composed of Castor oil (OM)/TWEEN ® 80 presented similarities, as shown inFigure 2.…”

supporting

confidence: 90%

“…The CI of the blends may increase through the effects of radiation, possibly due to preferential degradation of the amorphous regions of amylopectin (Atrous et al, 2015;Kumar et al, 2017).…”

Section: Crystallinity Index (Ci)mentioning

confidence: 99%

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Characterization using X-ray diffraction and study of the crystallinity of the thermoplastic starch/poly(butylene adipate-co-terephthalate) blends irradiated by gamma rays

Castro

García

Silva

2020

BJD

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The aim of this study was to analyze the changes in the structure and crystallinity of non-irradiated and irradiated thermoplastic starch blends (TPS)/poly (butylene adipate-co-terephthalate) -PBAT and also to evaluate the behavior of castor oil replacing glycerol. In this work, the characterization was performed by using X-ray diffraction (XRD), in which the crystallinity index (IC) of nonirradiated and irradiated blends of TPS/PBAT was calculated, through the software Bruker DIFFRAC.EVA® v4.22. For the plastification of the TPS, glycerol, castor oil and TWEEN® 80 were used to verify their compatibility and establish a comparison among the blends. The samples were prepared by extrusion and irradiated at 25 kGy with gamma rays with a 60Co source. However, the crystallinity indexes of the blends were altered according to the plasticizer used and the use of TWEEN® 80. Thus, it was concluded that replacing glycerol with castor oil is feasible in TPS/PBAT blends. RESUMOO objetivo deste estudo foi verificar as alterações na estrutura e cristalinidade de blendas de amido termoplástico (TPS)/poli (butileno adipato-co-tereftalato) -PBAT não irradiadas e irradiadas e também avaliar o comportamento do óleo de mamona em substituição do glicerol. Neste trabalho, foi realizada a caracterização pela técnica de difração de raios X (DRX), na qual foi calculado o índice de cristalinidade (IC) das blendas não irradiadas e irradiadas, por meio do software Bruker

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Section: X-ray Diffraction (Xrd)supporting

confidence: 91%

supporting

confidence: 90%

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Characterization using X-ray diffraction and study of the crystallinity of the thermoplastic starch/poly(butylene adipate-co-terephthalate) blends irradiated by gamma rays

Castro

García

Silva

2020

BJD

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“…Distinctive peaks in all spectra are described as follows. The peaks at 921 cm −1 were attributed to the presence of COH bonding, vibration of COH deformation and CH2‐related modes . Peaks at 1018 cm −1 was ascribed to the presence of COH band .…”

Section: Resultsmentioning

confidence: 98%

Preparation and Properties of Granular Cold‐Water‐Soluble Maize Starch by Ultrasonic‐Assisted Alcoholic‐Alkaline Treatment

Wang

et al. 2018

Starch Stärke

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Starch solubility is of great significance in the food industry. Here the authors present a new method for preparation of granular cold water soluble maize starch by the ultrasonic-assisted alcoholic-alkaline treatment. Independent factors including ethanol concentration (70-90%), sodium hydroxide concentration (3-5 mol L À1 ), ultrasonic power (250-350 W), ultrasonic time (15-25 min) are optimized to determine the optimal conditions by response surface methodology (RSM) and Box-Behnken design (BBD). An ethanol concentration of 80.4%, sodium hydroxide concentration of 3.98 mol L À1 , ultrasonic power of 303.73 W, and ultrasonic time of 25 min are found to be the optimum conditions to obtain a higher solubility of maize starches (reaching to 75.17%). The modified maize starches are characterized by scanning electron microscopy (SEM), X-ray diffractometry (XRD), and Fouriertransform infrared spectroscopy (FTIR). Data indicate that the ultrasonicassisted alcoholic-alkaline treatment causes changes in morphological and rheological properties of maize starch, and in turn can improve the coldwater solubility of maize starch effectively.

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“…For nonwaxy rice amylose content is higher in LS than ES [26]. Liu et al [19] showed that incident radiation had a significant positive correlation with amylose content and Kumar et al [27] observed that the apparent amylose content decreased significantly with increased radiation. Our study showed that the mean temperatures in ES and LS were, respectively, 27.3ºC and 21.3ºC in 2016 and 27.4ºC and 22.7ºC in 2017 ( Figs.…”

Section: Discussionmentioning

confidence: 99%

Amylose Content and Starch Granule Size in Rice Grains are Affected By Growing Season

Zhang¹,

Hao²,

YingJuan³

et al. 2019

Phyton

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Amylose content and starch granule size in grains influence rice quality, which differs between the early (ES) and late season (LS). The objective of this study was to determine the variation of amylose content and starch granule size between seasons and find the main reasons (e.g., temperature and solar radiation) for the observed variation. Field experiments with six rice varieties (three high and three low amylose content rice) planted in the ES and LS were conducted in 2016 and 2017, respectively. The mean temperatures during the filling stage were higher in ES, however, the daily temperatures at 7-10 days after flowering (DAF) in 2016, and at 5-10, 13-14 DAF in 2017 were higher in LS. The results showed that amylose content in LS was lower than in ES with high amylose content rice varieties (HACV); the opposite trend occurred with low amylose content rice varieties (LACV). The mean starch granule diameter was higher in LS than ES in 2016, but the opposite result occurred in 2017 with all rice. Our results suggest that higher temperatures increased and decreased the amylose content in HACV and LACV, respectively. Temperatures at 5-15 DAF were important for the formation of starch granules: lower temperatures during 10-14 DAF increased the proportion of larger starch granules (d＞6.21 μm, some with d＞13.3 μm), and higher temperatures at 5-6 DAF increased the proportion of starch granules with diameter 4.24-6.21 μm.

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Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch

Cited by 83 publications

References 36 publications

Characterization using X-ray diffraction and study of the crystallinity of the thermoplastic starch/poly(butylene adipate-co-terephthalate) blends irradiated by gamma rays

Characterization using X-ray diffraction and study of the crystallinity of the thermoplastic starch/poly(butylene adipate-co-terephthalate) blends irradiated by gamma rays

Preparation and Properties of Granular Cold‐Water‐Soluble Maize Starch by Ultrasonic‐Assisted Alcoholic‐Alkaline Treatment

Amylose Content and Starch Granule Size in Rice Grains are Affected By Growing Season

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