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Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry

Ciesla, K and Eliasson, Ann-Charlotte LU (2002) In Radiation Physics and Chemistry 64(2). p.137-148
Abstract
The paper presents a study of the influence of the conditions applied during differential scanning calorimetry (DSC) Measurements (concentration and heating rate) oil the possible detection of the differences between gelatinization occuring in both non-irradiated and irradiated potato starch with a dose of 20kGy. Differences in gelatinization of irradiated and non-irradiated potato starch during DSC analysis was attributed to the radiation induced destruction of crystalline ordering. This was confirmed by studies of the samples irradiated to very high doses (446 and 600 kGy). and by comparing with the effect of grinding. Changes of starch properties caused by radiodepolymerization-contrary to those caused by grinding influences... (More)
The paper presents a study of the influence of the conditions applied during differential scanning calorimetry (DSC) Measurements (concentration and heating rate) oil the possible detection of the differences between gelatinization occuring in both non-irradiated and irradiated potato starch with a dose of 20kGy. Differences in gelatinization of irradiated and non-irradiated potato starch during DSC analysis was attributed to the radiation induced destruction of crystalline ordering. This was confirmed by studies of the samples irradiated to very high doses (446 and 600 kGy). and by comparing with the effect of grinding. Changes of starch properties caused by radiodepolymerization-contrary to those caused by grinding influences gelatinization behaviour much more than the WAXS crystallinity in solid state. (C) 2002 Elsevier Science Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
differential scanning, potato starch gelatinization, gamma irradiation, calorimetry, crystallinity
in
Radiation Physics and Chemistry
volume
64
issue
2
pages
137 - 148
publisher
Elsevier
external identifiers
  • wos:000175420900008
  • scopus:0036202266
ISSN
0969-806X
DOI
10.1016/S0969-806X(01)00458-3
language
English
LU publication?
yes
id
38d027ce-8545-4e6a-a093-640e4b78cc11 (old id 337750)
date added to LUP
2007-08-14 16:18:29
date last changed
2017-09-17 08:02:32
@article{38d027ce-8545-4e6a-a093-640e4b78cc11,
  abstract     = {The paper presents a study of the influence of the conditions applied during differential scanning calorimetry (DSC) Measurements (concentration and heating rate) oil the possible detection of the differences between gelatinization occuring in both non-irradiated and irradiated potato starch with a dose of 20kGy. Differences in gelatinization of irradiated and non-irradiated potato starch during DSC analysis was attributed to the radiation induced destruction of crystalline ordering. This was confirmed by studies of the samples irradiated to very high doses (446 and 600 kGy). and by comparing with the effect of grinding. Changes of starch properties caused by radiodepolymerization-contrary to those caused by grinding influences gelatinization behaviour much more than the WAXS crystallinity in solid state. (C) 2002 Elsevier Science Ltd. All rights reserved.},
  author       = {Ciesla, K and Eliasson, Ann-Charlotte},
  issn         = {0969-806X},
  keyword      = {differential scanning,potato starch gelatinization,gamma irradiation,calorimetry,crystallinity},
  language     = {eng},
  number       = {2},
  pages        = {137--148},
  publisher    = {Elsevier},
  series       = {Radiation Physics and Chemistry},
  title        = {Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry},
  url          = {http://dx.doi.org/10.1016/S0969-806X(01)00458-3},
  volume       = {64},
  year         = {2002},
}