DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.
(2003) In Radiation Physics and Chemistry 68(5). p.933-940- Abstract
- Differential scanning calorimetry studies are presented dealing with the influence of gamma irradiation (carried out in the solid state) on the structure of amylose–lipid complex in wheat starch. Suspensions of the control and the wheat starch irradiated with a 30 kGy gamma rays (characterised by starch-to-water ratio of 1:1 and ca. 1:4) were examined during several courses of heating and cooling at rates of 2.5 and 10°C min−1. Differences were observed between enthalpy and temperature of gelatinisation and amylose–lipid complex transition as well as retrogradation taking place in the suspensions and gels of the control and the irradiated starch. The influence of the preceding heating and cooling on further transformations of the... (More)
- Differential scanning calorimetry studies are presented dealing with the influence of gamma irradiation (carried out in the solid state) on the structure of amylose–lipid complex in wheat starch. Suspensions of the control and the wheat starch irradiated with a 30 kGy gamma rays (characterised by starch-to-water ratio of 1:1 and ca. 1:4) were examined during several courses of heating and cooling at rates of 2.5 and 10°C min−1. Differences were observed between enthalpy and temperature of gelatinisation and amylose–lipid complex transition as well as retrogradation taking place in the suspensions and gels of the control and the irradiated starch. The influence of the preceding heating and cooling on further transformations of the amylose–lipid complex differs for the control and the irradiated samples. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/128259
- author
- Ciesla, K and Eliasson, Ann-Charlotte LU
- organization
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Gelatinisation, Wheat starch, Amylose–lipid complex transition, Gamma irradiation, Differential scanning calorimetry, DSC
- in
- Radiation Physics and Chemistry
- volume
- 68
- issue
- 5
- pages
- 933 - 940
- publisher
- Elsevier
- external identifiers
-
- wos:000186864800032
- scopus:0242655019
- ISSN
- 0969-806X
- DOI
- 10.1016/S0969-806X(03)00009-4
- language
- English
- LU publication?
- yes
- id
- 3fbcfba2-dde1-47e7-95ff-021ad3126ee4 (old id 128259)
- date added to LUP
- 2016-04-01 16:10:46
- date last changed
- 2023-11-14 06:33:04
@article{3fbcfba2-dde1-47e7-95ff-021ad3126ee4,
abstract = {{Differential scanning calorimetry studies are presented dealing with the influence of gamma irradiation (carried out in the solid state) on the structure of amylose–lipid complex in wheat starch. Suspensions of the control and the wheat starch irradiated with a 30 kGy gamma rays (characterised by starch-to-water ratio of 1:1 and ca. 1:4) were examined during several courses of heating and cooling at rates of 2.5 and 10°C min−1. Differences were observed between enthalpy and temperature of gelatinisation and amylose–lipid complex transition as well as retrogradation taking place in the suspensions and gels of the control and the irradiated starch. The influence of the preceding heating and cooling on further transformations of the amylose–lipid complex differs for the control and the irradiated samples.}},
author = {{Ciesla, K and Eliasson, Ann-Charlotte}},
issn = {{0969-806X}},
keywords = {{Gelatinisation; Wheat starch; Amylose–lipid complex transition; Gamma irradiation; Differential scanning calorimetry; DSC}},
language = {{eng}},
number = {{5}},
pages = {{933--940}},
publisher = {{Elsevier}},
series = {{Radiation Physics and Chemistry}},
title = {{DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.}},
url = {{http://dx.doi.org/10.1016/S0969-806X(03)00009-4}},
doi = {{10.1016/S0969-806X(03)00009-4}},
volume = {{68}},
year = {{2003}},
}