Modifications of structure and physicochemical properties of maize starch by γ-irradiation treatments

Liu, Tianyi; Ma, Ying; Xue, Sophia Jun; Shi, John

doi:10.1016/j.lwt.2011.10.012

Cited by 125 publications

(116 citation statements)

References 35 publications

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“…A dose of 4.4 kGy, for instance, was enough to decrease the molar mass of wheat starches by one order of magnitude [26]. Other works describe the action of gamma radiation on potato, bean and maize starches [27][28][29].…”

Section: Radiation and Polysaccharidesmentioning

confidence: 99%

Radiation Influence on Edible Materials

Mastro¹

2016

Radiation Effects in Materials

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Innovations in the food industry are shaped both by new technologies available and by society's requirements. A good knowledge on the chemistry and biological role of the macro-nutrients (proteins, carbohydrates, lipids and also energy and water) and micronutrients (minerals and vitamins) is required. Food production foundations include not only the design of the food products but also the materials, mechanics, ingredients, conversion and transformation all must be taken into consideration. Edible polymers are polymeric materials that can be easily consumed by human beings or lower animals in whole or part via the oral cavity and given harmless effect to the health. An edible polymer is originated from natural products such as polysaccharides, proteins and lipids, with the addition of plasticizers and surfactants. Radiation-processing technologies are used currently for numerous applications of commercial and economic importance, but it is an emerging application with the use of ionizing radiation to enhance properties of edible polymers such as carbohydrates or proteins. This chapter aims at supplying the state of the art about the effects of ionizing radiation on edible polymers: starch and vegetal proteins and also on gelatin that comes from animal origin.

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Section: Radiation and Polysaccharidesmentioning

confidence: 99%

Radiation Influence on Edible Materials

Mastro¹

2016

Radiation Effects in Materials

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“…This was attributed to the decrease in degree of polymerization of ã-irradiated starch, due to the breakage of starch chains, inducing the reduction in paste viscosity YING;XUE, 2012).…”

Section: Paste Characteristicsmentioning

confidence: 99%

Microstructural and rheological properties of irradiated rice

et al. 2013

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The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal.Index terms: Free radical, paste characteristics, food irradiation. RESUMOA qualidade culinária do arroz resulta diretamente em seu valor de mercado e aceitação do consumidor. Assim, no presente estudo, avaliou-se o efeito da irradiação gama sobre as propriedades do amido do arroz branco polido, bem como na sua característica de pasta. Doses de 6,5 kGy e 7,5 kGy não alteraram a microestrutura dos grânulos de amido de arroz, mas interferiram nas propriedades reológicas quando comparado ao tratamento controle, resultando na redução da viscosidade máxima e final; e retrogradação. Esse resultado pode estar correlacionado à presença de radicais livres no arroz branco polido recém-irradiado, os quais se estabilizaram ao passar quatro meses. Desde que as propriedades microestruturais e reológicas se encontrem dentro dos valores associados à qualidade do arroz, a irradiação gama não altera as características determinantes para a aceitação do cereal.Termos para Indexação: Radical livre, características de pasta, irradiação de alimentos.

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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

“…Outras pesquisas sobre irradiação de amido também não constataram modificações visíveis na morfologia dos grânulos de amido (ABU; DUODU; MINNAAR, 2006;LEE et al, 2006;LIU et al, 2012). 1 Valores reportados como média ± desvio padrão.…”

Section: Morfologia E Tamanho Dos Grânulos De Amidounclassified

“…Diversos estudos têm mostrado comportamento padrão para amidos de fontes botânicas diferentes frente à irradiação, como redução na viscosidade e na massa molecular da amilose e amilopectina e aumento na solubilidade e teor de carboxilas (BAO; 2010;IGHRAVWE;IKOYO, 2011;LIU et al, 2012;YU, 2009) Dessa forma, o objetivo deste trabalho foi avaliar as propriedades físico-químicas e estruturais de amido isolado do arroz de duas cultivares submetido à irradiação.…”

Section: Introductionunclassified

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

Polesi¹

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Modifications of structure and physicochemical properties of maize starch by γ-irradiation treatments

Cited by 125 publications

References 35 publications

Radiation Influence on Edible Materials

Radiation Influence on Edible Materials

Microstructural and rheological properties of irradiated rice

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

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