Structure and properties of electron-beam irradiated potato starch

Shishonok, M. V.; Litvyak, V.V.; Murshko, E. A.; Grinyuk, E. V.; Sal’nikov, L. I.; Roginets, L. P.; Krul, L. P.

doi:10.1134/s0018143907060070

Cited by 24 publications

(18 citation statements)

References 5 publications

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“…Although no bands typical for carboxyl or carbonyl groups could be detected in our recorded FTIR spectra, it might be viable the formation of a negligible amount of such functional groups. This presumption is supported by previous results [41] demonstrating that insignificant amount of oxidized groups in potato starch has been produced without substantial change in the chemical composition of macromolecules, as indicated by the identical IR spectra of native and e-beam-irradiated starch (110-440 kGy).…”

Section: Degradation Mechanismsupporting

confidence: 81%

Degradation of amylose by ionizing radiation processing

Nemţanu

Braşoveanu

2016

Starch Stärke

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The current study brings to light new aspects of degradation of polysaccharides by physical methods, namely degradation of amylose exposed in the solid state to the accelerated electron beam, in the presence of oxygen, in the range of 10-50 kGy. Effects of irradiation on amylose were investigated by gel-permeation chromatography, Fourier transform infrared spectroscopy, and scanning electron microscopy. In order to evaluate quantitatively, the radiation degradation of amylose, radiochemical yield of degradation, degradation rate constant, and half value dose of molecular weights were determined. The results indicated the main-chain scission of amylose, which led to the reduction of its molecular weight and molecular weight distribution. Changes of amylose spectral features related to the frequency and intensity of some bands indicated an alteration of the structural integrity induced by the electron beam. The scanning electron micrographs revealed the appearance of smaller fragments by amylose structure disruption as a result of irradiation. Consequently, degradation of amylose in the solid state can effectively be controlled by electron beam irradiation. This novel study may be a useful starting point for preparation or processing of amylose-based matrices by using electron beam treatment.

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Section: Degradation Mechanismsupporting

confidence: 81%

Degradation of amylose by ionizing radiation processing

Nemţanu

Braşoveanu

2016

Starch Stärke

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“…There are reported several studies related to starch treatment with ionizing radiation, especially with gamma radiation (MacArthur & D'Appolonia, 1984;Sokhey et al, 1993;Kang et al, 1999;Wu et al, 2002;Ezekiel et al, 2007). Recently, information regarding starch treatment with electron beam (e-beam) in different irradiation dose range, either at low or relative high doses (0 -25 kGy) (De Kerf et al, 2001;Pimpa et al, 2007) or at very high doses (> 50 kGy) (Kamal et al, 2007;Shishonok et al, 2007) were reported. The studies concerning the effects of ionizing radiation were performed on starches extracted from various vegetal sources such as corn (Kang et al, 1999;De Kerf et al, 2001;Adeil Pietranera & Narvaiz, 2001), wheat (MacArthur & D'Appolonia, 1984;Koksel et al, 1996), potato (Ezekiel et al, 2007;Shishonok et al, 2007), barley endosperms (Faust & Massey Jr., 1966), rice (Wu et al, 2002;Bao et al, 2005) or sago (Pimpa et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Recently, information regarding starch treatment with electron beam (e-beam) in different irradiation dose range, either at low or relative high doses (0 -25 kGy) (De Kerf et al, 2001;Pimpa et al, 2007) or at very high doses (> 50 kGy) (Kamal et al, 2007;Shishonok et al, 2007) were reported. The studies concerning the effects of ionizing radiation were performed on starches extracted from various vegetal sources such as corn (Kang et al, 1999;De Kerf et al, 2001;Adeil Pietranera & Narvaiz, 2001), wheat (MacArthur & D'Appolonia, 1984;Koksel et al, 1996), potato (Ezekiel et al, 2007;Shishonok et al, 2007), barley endosperms (Faust & Massey Jr., 1966), rice (Wu et al, 2002;Bao et al, 2005) or sago (Pimpa et al, 2007). The reported data showed that ionizing radiation treatment generates free radicals on starch molecules that can alter their size and structure (Raffi et al, 1980;Ciesla et al, 1991;Grant & D' Appolonia, 1991;Sabularse et al, 1991;Sokhey et.…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Some Non-Conventional Treated Starches

Nemţanu¹,

Braşoveanu²

2010

Biopolymers

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“…The irradiated native Hylon VII starches had RC values of 19.54 and 17.47% for 30 and 60 kGy irradiation doses, respectively. Decrease in RC due to irradiation has been reported for maize , octenyl succinylated high amylose rice, and potato starches. However, Lee et al reported that there was no change in RC of normal corn/maize starch irradiated at doses between 0 and 40 kGy, eventhough there was starch depolymerization.…”

Section: Resultsmentioning

confidence: 94%

Effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch

2013

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The effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch (Hylon VII, ≈60% amylose) were studied. Stearic acid (0, 1.5, and 5%) was added to Hylon VII starch, and then irradiated at 0, 30, and 60 kGy. Gamma irradiation significantly (p ≤ 0.05) increased solubility, water absorption capacity, and oil absorption capacity as well as decreased swelling power (at 90 and 95°C) of Hylon VII starch. These changes related well with increased amylose and decreased amylopectin content, decreased MW, and decreased transition endotherms of the starches due to gamma irradiation. Stearic acid addition significantly increased (p ≤ 0.05) water and oil absorption capacities, relative crystallinity as well as decreased solubility and swelling power of Hylon VII. Gamma irradiation had more effect on the molecular structure of Hylon VII compared with stearic acid. Gamma irradiation alone and with stearic acid did not seem to change the XRD pattern and microstructure of Hylon VII. The similar XRD pattern and morphology observed for irradiated and non‐irradiated Hylon VII suggests that gamma irradiation depolymerizes amylose, and amylopectin mostly in the amorphous region of the starch to produce less branched or unbranched amylopectin. Gamma irradiation with stearic acid has potential in Hylon VII modification.

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Structure and properties of electron-beam irradiated potato starch

Cited by 24 publications

References 5 publications

Degradation of amylose by ionizing radiation processing

Degradation of amylose by ionizing radiation processing

Functional Properties of Some Non-Conventional Treated Starches

Effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch

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