Radioinduced products in maize starch: glyceraldehyde, dihydroxyacetone, and 2-hydroxymalonaldehyde

Effect of γ-radiation on free radicals formation, structural changes and functional properties of wheat starch

“…They are destroyed by reaction with water molecules leading to an exponential decrease of the radicals with time [24]. Their intensity was seen to be dependent on starch water content, irradiation dose, temperature and time of storage [26]. In our study, the monitoring of the EPR signal of wheat starch irradiated at 10 kGy carried out the day of irradiation at different time intervals (t 0 + 6 min, t 0 + 10 min, t 0 + 13 min, t 0 + 17 min, t 0 + 1 h 32 min, t 0 + 2 h 23 min, t 0 + 2 h 36 min) showed that the EPR patterns presented the same shape (Fig.…”

“…These signals are singlet (non-composite signals) and can be attributed to paramagnetic species created by gamma radiation. It has been reported in the literature that gamma radiation induced free radicals at the C 1 position on the glucose molecules [24,[26][27][28]. According to Blaszczak et al [27], EPR signals were related to two radicals.…”

Molecular structure and physicochemical properties of potato and bean starches as affected by gamma-irradiation

“…It indicated that the starch granules could be destroyed by irradiation, the disintegration was increased with increasing irradiation dose, and the effect of irradiation on granular structure appeared to be greater in C-type starch (bean starch) than in B-type starch (potato starch). Raffi et al [21] suggested that irradiation at 10 kGy gave a similar effect as heating the starch at 125 • C for 1 h. It has been reported that B-type starches were less susceptible to thermal treatment than A-type starches and C-type starches showed intermediate susceptibility between A-and B-types to thermal treatment [10]. Consequently, it appeared that the effect of gamma-irradiation on granular structure was similar to that of thermal treatment.…”

Irradiation of maize and bean flours: effects on starch physicochemical properties

“…1 It is well documented that the effects of irradiation are qualitatively and quantitatively similar to those of thermal processing. 5 Raffi et al 6 established that irradiating starch at 10 kGy gave effects similar to those obtained by heating the starch at 125 • C for 1 h, but they did not determine the effects of irradiation on starch digestibility. Heating and irradiation are physical processes that submit food to energy in the form of electromagnetic waves, 7 and both have been described as drastic treatments which could have similar effects on food components.…”