Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches

Singh, Sant P.; Singh, Narpinder; Ezekiel, R.; Kaur, Amritpal

doi:10.1016/j.carbpol.2010.09.063

Cited by 103 publications

(76 citation statements)

References 28 publications

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“…Irradiation and sample parameters decreased at 0.1 kGy in potato starch (Lu et al, 2012) and at 0.5 kGy in potato starch (Singh et al, 2011). Thus, it appears that the effect of g-irradiation at lower doses on the degree of crystallinity in starch needs more studies.…”

Section: Starch Sourcementioning

confidence: 81%

“…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).…”

Section: Polymorph and Crystallinitymentioning

confidence: 89%

“…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 .…”

Section: Polymorph and Crystallinitymentioning

confidence: 91%

“…The apparent amylose content of starch either increased or decreased upon g-irradiation, depending on the dose of radiation and the type and composition of starch. For example, apparent amylose content of potato starch increased as the dose increased from 0.01 to 0.5 kGy (Singh, Singh, Ezekiel, & Kaur, 2011). That of corn starch decreased as the dose increased from 2 to 50 kGy (Chung & Liu, 2009).…”

Section: Chemical Compositionmentioning

confidence: 94%

“…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).…”

Section: Morphologymentioning

confidence: 99%

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

Zhu

2016

Food Hydrocolloids

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Section: Starch Sourcementioning

confidence: 81%

Section: Polymorph and Crystallinitymentioning

confidence: 89%

Section: Polymorph and Crystallinitymentioning

confidence: 91%

Section: Chemical Compositionmentioning

confidence: 94%

Section: Morphologymentioning

confidence: 99%

See 3 more Smart Citations

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

Zhu

2016

Food Hydrocolloids

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Radiation‐assisted morphology modification of LDPE/TPS blends: A study on starch degradation‐processing‐morphology correlation

Dubey

Chaudhari

Raje

et al. 2011

J of Applied Polymer Sci

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Potato starch was radiolytically degraded to different extents by irradiating with Co-60 gamma radiation in wide dose range. The degraded starch was plasticized using glycerol and water to obtain radiation processed thermoplastic starch (RTPS). Blends of different RTPS and low density polyethylene (LDPE) were prepared by internal melt mixing. Characterization of blends using differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, Fourier transformed infrared spectroscopy, scanning electron microscope, melt flow, contact angle, and soil burial studies indicated changes in the blend morphology and biodegradation behavior with the increase in the dose imparted to the starch fraction. Molecular weight of starch decreased substantially in the dose range of the study. The melt viscosity of LDPE/RTPS blend decreased whereas crystallinity of LDPE phase increased with the incorporation of RTPS. No significant change in the carbonyl index and thermal stability of the blends was observed in the dose range studied; therefore, the observed changes in the physical and thermal properties of the blends were attributed primarily to the kinetic factors affecting crystallization and time-dependent phase separation process. Biodegradability of blends varied with the radiation dose imparted to starch component of blend, suggesting better encapsulation of RTPS by LDPE chains.

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Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt

Shaheryar

Afzaal

Nosheen

et al. 2023

Food Science & Nutrition

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Stabilizers are essential components of manufactured products such as yogurt. The addition of stabilizers improves the body, texture, appearance, and mouth feel of yogurt while also preventing technical defects such as syneresis. A study was conducted to optimize the concentration of taro starch in yogurt. The yogurt was fortified at different concentrations of taro starch. Taro starch levels were 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%, with different storage times (0, 14, and 28 days). The Tukey honesty test was used for mean comparison (p < .1). The results of the study showed that maximum moisture and protein content was taken by using 0.5% taro starch and stored for 0 days while maximum fat % was attained in 1.5% taro starch treatment and storage time was 0 days. The maximum water‐holding capacity was increased by adding 1.5% taro starch under 14 days' storage time. Water‐holding capacity started decreasing with the increasing taro concentration. The acidity of yogurt started increasing with the increasing taro starch and the maximum acidity was taken at 2.5% taro starch concentration. The viscosity of the yogurt was maximum at 2% taro starch. As far as it concerned, sensory evolution, aroma, and taste started changing with the increasing taro starch concentration and increasing storage time. The study's goals were to optimize the taro concentration for stabilizing the yogurt synthesis and to probe the impact of taro starch on the physiochemical attributes of yogurt.

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Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches

Cited by 103 publications

References 28 publications

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

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

Radiation‐assisted morphology modification of LDPE/TPS blends: A study on starch degradation‐processing‐morphology correlation

Functional exploration of taro starch (Colocasia esculenta) supplemented yogurt

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