Gamma irradiation induced modification of bean polysaccharides: Impact on physicochemical, morphological and antioxidant properties

Hussain, Peerzada R.; Wani, Idrees Ahmed; Suradkar, Prashant P.; Dar, Mohd Arif

doi:10.1016/j.carbpol.2014.03.028

Cited by 52 publications

(29 citation statements)

References 41 publications

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“…Moreover, starches from four different kinds of beans were studied after modification by gamma‐irradiation, the result of which showed increased water solubility and water absorption. Meanwhile, their antioxidant activity was promoted with an increase of irradiation dose (Hussainand others ).…”

Section: Major Methods Of Molecular Modification Of Polysaccharidesmentioning

confidence: 99%

Molecular Modification of Polysaccharides and Resulting Bioactivities

Xiong

Lai

et al. 2015

Comp Rev Food Sci Food Safe

398

172

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Polysaccharides are ideal natural resources for supplements and pharmaceuticals that have received more and more attention over the years. Natural polysaccharides have been shown to have fewer side effects, but because of their inherently physicochemical properties, their bioactivities were difficult to compare with those of synthetic drugs. Thus, researchers have modified the structures and properties of natural polysaccharides based on structure-activity relationships and have obtained better functionally improved polysaccharides. This review focuses on the major modification methods of polysaccharides, and discusses the effect of molecular modification on their physicochemical properties and bioactivities. Molecular modification methods mainly include chemical, physical, and biological changes. Chemical modification is the most widely used method; it can significantly increase the water solubility and bioactivities of polysaccharides by grafting onto other groups. Physical and biological modifications only change the molecular weight of a polysaccharide, and thereby change its physicochemical properties and bioactivities. Most of the molecular modifications bring about an increase in the antioxidant activity of polysaccharides, and among these, sulfated and acetylated modifications are very common. Furthermore, phosphorylation modification is the most common application to increase antitumor activity, and modified polysaccharides have been shown to have anti-HIV activity as the result of sulfated modification.

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Section: Major Methods Of Molecular Modification Of Polysaccharidesmentioning

confidence: 99%

Molecular Modification of Polysaccharides and Resulting Bioactivities

Xiong

Lai

et al. 2015

Comp Rev Food Sci Food Safe

398

172

View full text Add to dashboard Cite

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“…Amorphous amylose leached out of the starch granules during gelatinization aggregates due to enhanced amylose–amylose interactions. The inter‐ and intra‐granular amylose–amylopectin interactions also increase as the storage period increases, reducing the percentage transmittance of starch gels . The decrease in percentage transmittance of starch gels has been reported in kidney bean cultivars (1.00–0.50%) , red bean (1.30–0.47%), yellow bean (1.20–0.35), black bean (0.98–0.27%), white bean (0.91–0.35%) , black gram (1.6–3.0 to 0.6–0.7%) , broad bean (6.93–0.505%) , and many different beans (0.85–0.22%) , with the increase in storage period (24–120 h).…”

Section: Physicochemical Propertiesmentioning

confidence: 96%

“…The inter‐ and intra‐granular amylose–amylopectin interactions also increase as the storage period increases, reducing the percentage transmittance of starch gels . The decrease in percentage transmittance of starch gels has been reported in kidney bean cultivars (1.00–0.50%) , red bean (1.30–0.47%), yellow bean (1.20–0.35), black bean (0.98–0.27%), white bean (0.91–0.35%) , black gram (1.6–3.0 to 0.6–0.7%) , broad bean (6.93–0.505%) , and many different beans (0.85–0.22%) , with the increase in storage period (24–120 h). The reported decrease in light transmittance of cereal starches like rice (0.3–0.2%) and corn (0.3–0.2%) is lesser compared to legume starches, while as it is significantly higher in tubers like arrow head starch (2.6–0.1%) .…”

Section: Physicochemical Propertiesmentioning

confidence: 96%

Isolation, composition, and physicochemical properties of starch from legumes: A review

et al. 2016

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The review focuses on the structural, morphological, and physicochemical properties of starch from legume sources. The objective was to summarize some essential properties which are well documented in case of cereal and tuber starches as compared to legume starches. Starch is isolated using the dry or wet milling techniques. The amylose content of legume starches varies from normal to high in the range of 17.00-51.69%. Moisture content, lipid, ash, and nitrogen content of the legume starches have been reported varying from 3.12-16.00%, 0.04-1.40%, 0.03-0.65%, and 0.00-0.43%, respectively. Scanning electron microscopy (SEM) has revealed the legume starch granules having varying shapes and dimensions like cereal and tuber starches. Low swelling, high solubility, and retrogradation of several legume starches indicate their higher functional properties as compared to cereal and potato starches. Pasting and thermal properties that have commonly been determined using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC) are also presented in this article. Starch is one of the most important food ingredients of legumes that may be employed for innumerable industrial applications. It exists with diverse forms and characteristics which offer a great scope of their applications with high technological value in both food and non-food industries.

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“…The level of radiation-induced changes in the pasting profile was different according to the starch variety [20,22,31] and may be assigned to difference in extent of polymerization of leached amylose and amylopectin molecules of each starch variety. The reduction of the peak viscosity of starch was assigned to its weaker water binding capacity, granular rigidity, and integrity due to glycosidic bond cleavage [35,40].…”

Section: Rheological Propertiesmentioning

confidence: 99%

Aspects on Starches Modified by Ionizing Radiation Processing

Braşoveanu¹,

Nemțanu²

2018

Applications of Modified Starches

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Starch is one of the most studied natural polymers due to its widespread and applications as well as to the global interest regarding renewable, cheap, and easy to process resources. The native form of starch is frequently subjected to different processing methods in order to modify its structure and thus to obtain some functional properties suitable in specific industrial applications. Radiation-based method is a "green tool" for modification of natural polymers, such as starch, cellulose, pectin, and chitosan, alginate, having advantages over conventional methods that involve chemical agents associated with environmental toxicity. Radiation processing of natural polymers involves a simple, ecofriendly, and fast process that has harmless feature and provides advanced materials with unique properties. The chapter intends to be an overview of the major findings in the last decade concerning the starches modified by ionizing radiation processing. Therefore, aspects strongly related to changes in physicochemical, functional, and structural properties of starches from various botanical origins are approached. The main key points of this topic are highlighted by a critical evaluation of the mentioned aspects and future perspectives are suggested.

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Gamma irradiation induced modification of bean polysaccharides: Impact on physicochemical, morphological and antioxidant properties

Cited by 52 publications

References 41 publications

Molecular Modification of Polysaccharides and Resulting Bioactivities

Molecular Modification of Polysaccharides and Resulting Bioactivities

Isolation, composition, and physicochemical properties of starch from legumes: A review

Aspects on Starches Modified by Ionizing Radiation Processing

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