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DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch

Ciesla, Krystyna and Eliasson, Ann-Charlotte LU (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)
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author
organization
publishing date
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
2007-12-13 16:59:40
date last changed
2017-05-21 04:29:44
@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},
  keyword      = {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},
  volume       = {265},
  year         = {2007},
}