Irradiation of Starch and Its Effect on Pasting Properties: A Review

Dikkala, Praveen Kumar; Shirisha, Suddala

doi:10.20546/ijcmas.2018.702.195

Cited by 6 publications

(4 citation statements)

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“…Gamma irradiation has been applied for a variety of purposes in many countries, most of which are for inhibiting the germination of vegetables during storage, prolonging the maturation of the fruit, and extending the shelf life of the food product due to its effectiveness against all bacteria, insects, parasites, and pests (Mshelia et al, 2023). Furthermore, gamma irradiation has been reported to change the chemical structure and physicochemical properties of flour by degrading the glycosidic bonds, which resulted in a conversion of large molecules into smaller fragments of dextrin (Dakkala & Shirisha, 2018;Wu et al, 2022). Graham et al (2002) utilised gamma irradiation to improve the cooking quality of chickpea and found that the gelatinisation characteristics and viscosity decreased as the irradiation dose increased.…”

Section: Introductionmentioning

confidence: 99%

Selected physicochemical and morphological properties of Gamma‐Irradiated tapioca flour, rice flour, and pea flours

Theprugsa,

Vatthanakul,

Limroongreungrat

et al. 2024

Int J of Food Sci Tech

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SummaryThe effects of gamma irradiation on selected physicochemical and morphological properties of tapioca, rice, and pea flours were studied. Treatments by gamma irradiation at different doses (0, 2.5, 5.5, and 7 kGy) caused changes in structure and physicochemical properties of starch granules of those flours. Generally, the solubility of tapioca, rice, and pea flour significantly increased (100.69%, 116.72%, and 15.18%, respectively) whereas swelling power (19.61%, 10.16%, and 25.08%), pasting parameters (peak viscosity, trough viscosity, final viscosity, breakdown, and setback), enthalpy of gelatinisation (34.26%, 83.54%, and 84.80%) and syneresis (68.21%, 58.79%, and 26.91%) significantly decreased (P ≤ 0.05) as the dose of irradiation increased. Irradiation affected the pasting temperature and syneresis of pea flour more than those of tapioca and rice flours. Gamma irradiation did not change starch granule surface of the flours. This study demonstrated that the gamma‐irradiated flours had significant changes in physicochemical properties depending on the radiation dose; these changes will affect their uses in food formulations.

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Section: Introductionmentioning

confidence: 99%

Selected physicochemical and morphological properties of Gamma‐Irradiated tapioca flour, rice flour, and pea flours

Theprugsa,

Vatthanakul,

Limroongreungrat

et al. 2024

Int J of Food Sci Tech

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“…Starch in the industry can be modified accordingly by various methods like chemical methods using enzymes, the thermal method using heat, and physical methods using radiations for better applications in the food and health sector ( Amagliani et al, 2016 , Maniglia et al, 2021 ). Gamma radiation is the most common physical method used for modification of starch in the food industry as it is fast, independent of catalyst, and minimal sample preparation is required ( Dikkala and Shirisha, 2018 ). It is more preferable to chemical and enzymatic modification as these techniques are complex and can induce toxic products in food samples ( Dikkala and Shirisha, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

“…Gamma radiation is the most common physical method used for modification of starch in the food industry as it is fast, independent of catalyst, and minimal sample preparation is required ( Dikkala and Shirisha, 2018 ). It is more preferable to chemical and enzymatic modification as these techniques are complex and can induce toxic products in food samples ( Dikkala and Shirisha, 2018 ). In addition, gamma rays can be used at a higher dose in contrast to X-rays which show a negative effect on the nutrition of food ( Dikkala and Shirisha, 2018 ; Lee and Fong, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…It is more preferable to chemical and enzymatic modification as these techniques are complex and can induce toxic products in food samples ( Dikkala and Shirisha, 2018 ). In addition, gamma rays can be used at a higher dose in contrast to X-rays which show a negative effect on the nutrition of food ( Dikkala and Shirisha, 2018 ; Lee and Fong, 2021 ). Gamma radiation has been widely used to increase the pasting properties of potato and corn starch in many industries.…”

Section: Introductionmentioning

confidence: 99%

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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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