In vitro digestibility of gamma-irradiated corn starches

Yoo, Jisu; Kim, J.-H.; Lee, J.-W.; Byun, Myung Woo; Baik, Byung‐Kee; Lim, Seung Taik

doi:10.1016/j.carbpol.2010.03.053

Cited by 41 publications

(33 citation statements)

References 15 publications

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“…Recent studies have continued to reveal more details of this degradative process by various methods, such as chromatographic analysis (Rayas-Duarte & Rupnow, 1993b;Yoon et al, 2010) and measurement of reducing sugars generated (Lee et al, 2003;Rayas-Duarte & Rupnow, 1993a) (Tables 1 and 3).…”

Section: Starchmentioning

confidence: 97%

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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: Starchmentioning

confidence: 97%

“…The effect of g-irradiation on starch nutrition has been probed Liu, 2009 andLee et al, 2013;Yoon et al, 2010). Irradiation increased the resistant starch (RS) content of corn, potato, and white bean starches Liu, 2009 andLee et al, 2013), and decreased the slowly digesting (SDS) content of the same starches Chung & Liu, 2009).…”

Section: Enzyme Susceptibilitymentioning

confidence: 99%

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

Zhu

2016

Food Hydrocolloids

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“…Nevertheless, due to the lack of wider functionalities such as low shear resistance, low thermal resistance, thermal decomposition, and high retrogradation tendency, starch is not ideal and optimal in some industrial food applications (Chung and Liu 2009;Yoon et al 2010). For this reason, starches from different sources have been modified chemically, physically, or enzymatically to suit and obtain the desired functional traits at industrial levels.…”

Section: Introductionmentioning

confidence: 99%

Gamma irradiation of corn starches with different amylose-to-amylopectin ratio

2015

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Corn starches with different amylose-to-amylopectin ratio (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1, 5, 10, 25, and 50 kGy). The effects of gamma irradiation on the physicochemical properties of starch samples were investigated. Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. Low amylose starches lost their pasting ability when irradiated at 25 and 50 kGy. Results from thermal behavior and pasting profile suggested that low level of cross-linking occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation.

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“…A irradiação é considerada um método de modificação física de amido, com as vantagens de ser um processo rápido e mais extensivo, no qual a energia ionizante penetra pelo grânulo de amido rapidamente e pode causar maiores alterações na estrutura quando comparada com outros métodos de modificação física, tais como micro-ondas, ultravioleta, pressão hidrostática ultra-alta e tratamento hidrotérmico (BAO; LIU, 2010;GANI et al, 2012), milho (CHUNG;LEE et al, 2006;LEE et al, 2013;LIU et al, 2012;YOON et al, 2010), e trigo (CIESLA; ELIASSON, 2003; , 2009;2010;KONG et al, 2009). …”

Section: Efeito Da Radiação Gama No Amidounclassified

“…Entretanto, as cadeias menores geradas pela quebra das moléculas têm maior mobilidade para se alinharem à matriz empacotada do amido, que é menos acessível às enzimas e, portanto, aumenta o teor de AR (YOON et al, 2010). O teor de fibra alimentar total não se alterou com a irradiação para o arroz cv.…”

Section: Teor De Carboxila Acidez Titulável E Phunclassified

Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama

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In vitro digestibility of gamma-irradiated corn starches

Cited by 41 publications

References 15 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

Gamma irradiation of corn starches with different amylose-to-amylopectin ratio

Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama

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