Physicochemical and structural characteristics of rice starch modified by irradiation

Polesi, Luís Fernando; Sarmento, Silene Bruder Silveira; Moraes, Jaqueline de; Franco, Célia Maria Landi; Canniatti‐Brazaca, Solange Guidolin

doi:10.1016/j.foodchem.2015.03.055

Cited by 61 publications

(47 citation statements)

References 37 publications

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“…A slight decrease in the crystallinity, although without significant difference (p [ 0.05) in relation to the nonirradiated flour shown by XRD (Table 2), may also have influenced the decrease in the gelatinisation enthalpy that was observed for the irradiated samples, which was due to the loss of the crystalline domain and double helices [6]. Furthermore, the 4H and crystallinity parameters showed a positive correlation (r = 0.84), suggesting that 4H was influenced by the crystallinity of the starch [28].…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

“…However, the uses of native starches are limited by their low solubility, high viscosity, thermal decomposition and high retrogradation tendency [5]. Thus, conventional sources of flours and starches (such as wheat, corn and rice) are modified to suit the specific needs of industries by adapting their physicochemical and functional properties, which are not available in their native form [6,7]. Chemical modification is commonly used but there is also a growing trend for the physical modification of starch [8].…”

Section: Introductionmentioning

confidence: 99%

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Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Ito

Bet

Wojeicchowski

et al. 2017

J Therm Anal Calorim

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The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative thermogravimetry (TG-DTG), differential scanning calorimetry, X-ray diffraction (XRD), field emission gun-scanning electron microscopy (FEG-SEM) and pasting properties (RVA) analysis. The thermogravimetric curves showed four mass losses. A small displacement was observed for the second loss, which occurred for the irradiated flours, compared to the control sample. The irradiated samples showed a slight decrease in the thermal parameters: initial temperature (T o), peak temperature (T p) and gelatinisation enthalpy (4H). All the black rice flours exhibited A-type crystallinity pattern, and the gamma radiation did not change the XRD patterns or the degree of crystallinity. The microimages obtained using FEG-SEM showed a composite of organic and heterogeneous material; after gamma radiation, some changes occurred, such as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The decrease in setback and breakdown viscosity after irradiation suggested an indication that it may be possible to improve the quality of food based on black rice flours. Gamma radiation can be a useful tool to modify rice flours in order to suit various functionalities and to help meet the growing demands of the food industry.

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Ito

Bet

Wojeicchowski

et al. 2017

J Therm Anal Calorim

View full text Add to dashboard Cite

show abstract

“…The texture properties of the cooked rice are dependent on the chemical composition of the cultivars, mainly of amylose content and amylopectin chain length . Irradiation promotes the breakdown of starch macromolecules, reducing amylose and amylopectin molecular weight . Therefore, changes in the texture of the cooked irradiated rice are mainly related to starch degradation.…”

Section: Resultsmentioning

confidence: 99%

“…29 Irradiation promotes the breakdown of starch macromolecules, reducing amylose and amylopectin molecular weight. 27 Therefore, changes in the texture of the cooked irradiated rice are mainly related to starch degradation. Furthermore, proteins may influence the texture of the rice to a lesser extent because proteins with intact disulfide bonds make the swollen granules less susceptible to breakdown.…”

Section: Instrumental Texturementioning

confidence: 99%

Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars

Polesi

Lima

Sarmento

et al. 2016

J. Sci. Food Agric.

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“…l 2 ) [30]. Gamma rays are composed of photons in the electromagnetic spectrum which generates free radicals and diffusion of electrons in the target material and is capable of breaking chemical bonds [31].Since the point defects are associated with the radiation damage in c-irradiated materials, an exposure to c-irradiation interferes with the variation in Fe 2? and Fe 3? ions in ZnFe 2 O 4 NPs and lattice dilatation may be caused by Fe-centre aggregation or due to the formation of Fe ?3 [32].…”

Section: Introductionmentioning

confidence: 99%

Structural and magnetic characterization of 100-kGy Co60 γ-ray-irradiated ZnFe2O4 NPs by XRD, W–H plot and ESR

Raut

Jadhav

Shengule

et al. 2016

J Sol-Gel Sci Technol

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Nanocrystalline spinel ferrite was prepared by sol-gel auto-combustion technique and sintered at 600°C for 12 h. Single-phase cubic spinel structure of zinc ferrite was confirmed through X-ray diffractometry. Several structural and magnetic properties of ZnFe 2 O 4 NPs were studied after Co 60 c-irradiation with total gamma dose of 50 and 100 kGy. An average crystallite size was determined from the full width at half maximum of strongest reflection (311) by using Scherrer's approximation. Williamson-Hall plot (graph against bcosh and 4sinh) was used to re-evaluate the measured crystallite size and to estimate the strain distribution in terms of g%. Lattice constant (a) initially increased slightly to 8.441 Å with c-50 kGy and then decreased dramatically with total dose of c-100 kGy. Frustrated behaviour in peak shift to lower and higher 2h side can be seen in XRD after c-irradiation to ZnFe 2 O 4 NPs. FT-IR spectra confirmed the formation of ferrite phase and redistribution of cations in (A) and [B] sites of ZnFe 2 O 4 spinel structure. In the first derivative peak of ESR spectroscopy, gyroscopic spitting factor (g-value) and linewidth (DH PP ) were used to deliberate the c-radiation damage in investigated ferrimagnetic nanoparticles. Experimental results revealed that the saturation magnetization (M s ), coercivity (H c ) and magneton number (n B ) of ZnFe 2 O 4 NPs were found to be increased after gamma irradiation dose of c-100 kGy. Graphical AbstractKeywords Ferrite nanoparticles Á Sol-gel autocombustion Á Williamson-Hall plot Á ESR Á Radiation damage & Anil V. Raut

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Physicochemical and structural characteristics of rice starch modified by irradiation

Cited by 61 publications

References 37 publications

Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

Influence of gamma radiation on the physical and sensory properties of two Brazilian rice cultivars

Structural and magnetic characterization of 100-kGy Co60 γ-ray-irradiated ZnFe2O4 NPs by XRD, W–H plot and ESR

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