DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
(2007) In Nuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms 265(1). p.399-405- Abstract
- The effect of gamma irradiation (60Co) with doses of 5–30 kGy on the amylose–lipid complex transition and retrogradation occurring in gels containing ca. 50% and ca. 20% wheat starch was studied by differential scanning calorimetry (DSC) during heating–cooling–heating cycles (up to three cycles). Transition of the amylose–lipid complex occurs in all the irradiated samples at a lower temperature as compared to the non-irradiated starch. That effect was larger when the radiation dose was higher. A further thermal treatment causes a decrease of the transition temperature in the irradiated samples, with no effect or increase of that temperature observed for the non-irradiated ones. Irradiation hinders retrogradation taking place in 50% gels... (More)
- The effect of gamma irradiation (60Co) with doses of 5–30 kGy on the amylose–lipid complex transition and retrogradation occurring in gels containing ca. 50% and ca. 20% wheat starch was studied by differential scanning calorimetry (DSC) during heating–cooling–heating cycles (up to three cycles). Transition of the amylose–lipid complex occurs in all the irradiated samples at a lower temperature as compared to the non-irradiated starch. That effect was larger when the radiation dose was higher. A further thermal treatment causes a decrease of the transition temperature in the irradiated samples, with no effect or increase of that temperature observed for the non-irradiated ones. Irradiation hinders retrogradation taking place in 50% gels but facilitates the process occurring in 20% gels. The differences between the irradiated and the non-irradiated samples are more evident in the every next heating or cooling cycle as well as after storage and in the case of ca. 50% suspensions as compared to ca. 20% suspensions. The results point out to the deterioration of the structure of the complexes formed in the irradiated starch as compared to the non-irradiated one. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/750290
- author
- Ciesla, Krystyna and Eliasson, Ann-Charlotte LU
- organization
- publishing date
- 2007
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Wheat starch, Gamma irradiation, Gelatinisation, Amylose–lipid complex transition, Retrogradation, Differential scanning calorimetry (DSC)
- in
- Nuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms
- volume
- 265
- issue
- 1
- pages
- 399 - 405
- publisher
- Elsevier
- external identifiers
-
- wos:000252025000077
- scopus:36048974501
- ISSN
- 0168-583X
- DOI
- 10.1016/j.nimb.2007.09.010
- language
- English
- LU publication?
- yes
- id
- fba534a6-4636-4689-a1f0-0fb6f7614232 (old id 750290)
- date added to LUP
- 2016-04-01 17:09:59
- date last changed
- 2023-12-13 22:51:48
@article{fba534a6-4636-4689-a1f0-0fb6f7614232,
abstract = {{The effect of gamma irradiation (60Co) with doses of 5–30 kGy on the amylose–lipid complex transition and retrogradation occurring in gels containing ca. 50% and ca. 20% wheat starch was studied by differential scanning calorimetry (DSC) during heating–cooling–heating cycles (up to three cycles). Transition of the amylose–lipid complex occurs in all the irradiated samples at a lower temperature as compared to the non-irradiated starch. That effect was larger when the radiation dose was higher. A further thermal treatment causes a decrease of the transition temperature in the irradiated samples, with no effect or increase of that temperature observed for the non-irradiated ones. Irradiation hinders retrogradation taking place in 50% gels but facilitates the process occurring in 20% gels. The differences between the irradiated and the non-irradiated samples are more evident in the every next heating or cooling cycle as well as after storage and in the case of ca. 50% suspensions as compared to ca. 20% suspensions. The results point out to the deterioration of the structure of the complexes formed in the irradiated starch as compared to the non-irradiated one.}},
author = {{Ciesla, Krystyna and Eliasson, Ann-Charlotte}},
issn = {{0168-583X}},
keywords = {{Wheat starch; Gamma irradiation; Gelatinisation; Amylose–lipid complex transition; Retrogradation; Differential scanning calorimetry (DSC)}},
language = {{eng}},
number = {{1}},
pages = {{399--405}},
publisher = {{Elsevier}},
series = {{Nuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms}},
title = {{DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch}},
url = {{http://dx.doi.org/10.1016/j.nimb.2007.09.010}},
doi = {{10.1016/j.nimb.2007.09.010}},
volume = {{265}},
year = {{2007}},
}