Physicochemical, structural and functional properties of native and irradiated starch: a review

Abstract

The world population has crossed seven billion and such a huge population has increased the pressure and considerably affects our ability to feed ourselves. It has now emerged as a new challenge for policy makers, food scientists and other associated people to make food available to everyone. To achieve this, underutilized crops/plants that act as good sources of starch need to be explored. Starch in its native form have certain limitations in its functional properties to be used for different applications. Therefore, it becomes important to explore certain technologies which could be used for modification of properties of starch. During the last decades gamma irradiation has emerged as an efficient processing technique for the modification of starch when compared to the other available processes. This review, aims to summarize the effects of gamma irradiation on various properties of starch such as physicochemical and rheological properties, functional characteristics, thermal behaviour etc. so as to make the starch suitable for various applications in different industries including the food industry.

Physicochemical and Structural Characterization of Microwave-Roasted Chickpea

“…The oval shapes in the micrographs are the starch granules, which are surrounded by the protein, or fiber particles disrupted during the ball milling. Bashir and Aggarwal (2019), Chung and Liu (2010) and Gani et al (2012) have reported similar results for bean, chickpeas and other legumes.…”

Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice

“…Simultaneously, no significant difference in the PV of HM rice under 1 and 2 kGy ( p < 0.05) irradiation was observed because the husks protected the rice grains from high irradiation doses. Electron beams destroy the interior structure of rice [ 26 ] and are likely to first act on water molecules [ 27 ]. Their action on a large number of water molecules results in the production of free radicals and a certain amount of thermal energy.…”

“…LM rice did not have the same taste as HM rice. Unsatisfactory rice taste might be ascribed to the production of undesirable flavors as a result of the following: irradiation produces free radicals, which break rice starch molecules [ 27 ], expose hydrophobic side chains inside proteins [ 35 ], and partially oxidize protein and fat. In general, the quality and taste of HM rice were superior to those of LM rice.…”

Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures

“…A wide range of native starches with profoundly different functionalities is required to meet market needs 1 , 2 . However, native starches have technological limitations 3 . Thus, there is substantial interest in modifying their structures to improve properties and increase starch application 4 .…”