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

Research output: Contribution to journalArticle

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.

Details

Authors
  • Krystyna Ciesla
  • Ann-Charlotte Eliasson
Organisations
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering

Keywords

  • Wheat starch, Gamma irradiation, Gelatinisation, Amylose–lipid complex transition, Retrogradation, Differential scanning calorimetry (DSC)
Original languageEnglish
Pages (from-to)399-405
JournalNuclear Instruments & Methods in Physics Research. Section B: Beam Interactions with Materials and Atoms
Volume265
Issue number1
Publication statusPublished - 2007
Publication categoryResearch
Peer-reviewedYes