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DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.

Ciesla, K and Eliasson, Ann-Charlotte LU (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)
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author
organization
publishing date
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
2007-07-18 13:28:18
date last changed
2018-10-03 12:09:46
@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},
  keyword      = {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},
  volume       = {68},
  year         = {2003},
}