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

K Ciesla, Ann-Charlotte Eliasson

Research output: Contribution to journalArticlepeer-review

47 Citations (SciVal)

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.
Original languageEnglish
Pages (from-to)137-148
JournalRadiation Physics and Chemistry
Volume64
Issue number2
DOIs
Publication statusPublished - 2002

Subject classification (UKÄ)

  • Food Engineering

Keywords

  • differential scanning
  • potato starch gelatinization
  • gamma irradiation
  • calorimetry
  • crystallinity

Fingerprint

Dive into the research topics of 'Influence of gamma radiation on potato starch gelatinization studied by differential scanning calorimetry'. Together they form a unique fingerprint.

Cite this