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DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches

Ciesla, K. and Eliasson, Ann-Charlotte LU (2007) In Acta Alimentaria 36(1). p.111-126
Abstract
Influence of gamma irradiation (Co-60-rays) with doses in the range up to 30 kGy was studied on gelatinisation of wheat starch, wheat flour and potato starch. Differential scanning calorimetry was then applied at several heating and cooling cycles for studies of the effect of irradiation with a 30 kGy dose on interaction of wheat starch with their native lipids and potato starch with admixed 1-mono-lauroyl glycerol. Amylose-lipid complex transition occurs after irradiation at decreased temperature and is accompanied by decreased enthalpy in respect to that recorded in the case of non-irradiated wheat starch, wheat flour as well as potato starch and admixed lipid. Differences between the initial and irradiated starch were easier to detect... (More)
Influence of gamma irradiation (Co-60-rays) with doses in the range up to 30 kGy was studied on gelatinisation of wheat starch, wheat flour and potato starch. Differential scanning calorimetry was then applied at several heating and cooling cycles for studies of the effect of irradiation with a 30 kGy dose on interaction of wheat starch with their native lipids and potato starch with admixed 1-mono-lauroyl glycerol. Amylose-lipid complex transition occurs after irradiation at decreased temperature and is accompanied by decreased enthalpy in respect to that recorded in the case of non-irradiated wheat starch, wheat flour as well as potato starch and admixed lipid. Differences between the initial and irradiated starch were easier to detect on the foregoing heating or cooling cycles than during the preceding ones and after the gels' retrogradation. The complex was less influenced by the less advanced retrogradation taking place in the irradiated than in the non-irradiated wheat flour. Radiation-induced modification Of Structural properties of the complex results due to degradation of starch granules confirmed at present by essential reduction in pasting properties and by the increased amount of short molecular products leached during gelatinisation and their higher branching. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
scanning calorimetry, differential, retrogradation, gelatinisation, amylose-lipid complex, lipid, gamma irradiation, potato starch, wheat starch, wheat flour, amylose leaching
in
Acta Alimentaria
volume
36
issue
1
pages
111 - 126
publisher
Akademiai Kiado
external identifiers
  • wos:000245550100012
ISSN
0139-3006
DOI
10.1556/AAlim.36.2007.1.12
language
English
LU publication?
yes
id
a1a3d47a-e0c3-40fe-a1ca-10cda2daa3d0 (old id 666631)
date added to LUP
2007-12-06 10:40:59
date last changed
2016-04-15 18:49:53
@article{a1a3d47a-e0c3-40fe-a1ca-10cda2daa3d0,
  abstract     = {Influence of gamma irradiation (Co-60-rays) with doses in the range up to 30 kGy was studied on gelatinisation of wheat starch, wheat flour and potato starch. Differential scanning calorimetry was then applied at several heating and cooling cycles for studies of the effect of irradiation with a 30 kGy dose on interaction of wheat starch with their native lipids and potato starch with admixed 1-mono-lauroyl glycerol. Amylose-lipid complex transition occurs after irradiation at decreased temperature and is accompanied by decreased enthalpy in respect to that recorded in the case of non-irradiated wheat starch, wheat flour as well as potato starch and admixed lipid. Differences between the initial and irradiated starch were easier to detect on the foregoing heating or cooling cycles than during the preceding ones and after the gels' retrogradation. The complex was less influenced by the less advanced retrogradation taking place in the irradiated than in the non-irradiated wheat flour. Radiation-induced modification Of Structural properties of the complex results due to degradation of starch granules confirmed at present by essential reduction in pasting properties and by the increased amount of short molecular products leached during gelatinisation and their higher branching.},
  author       = {Ciesla, K. and Eliasson, Ann-Charlotte},
  issn         = {0139-3006},
  keyword      = {scanning calorimetry,differential,retrogradation,gelatinisation,amylose-lipid complex,lipid,gamma irradiation,potato starch,wheat starch,wheat flour,amylose leaching},
  language     = {eng},
  number       = {1},
  pages        = {111--126},
  publisher    = {Akademiai Kiado},
  series       = {Acta Alimentaria},
  title        = {DSC studies of gamma irradiation effect on the amylose-lipid complex formed in wheat and potato starches},
  url          = {http://dx.doi.org/10.1556/AAlim.36.2007.1.12},
  volume       = {36},
  year         = {2007},
}