AI Article Synopsis
- The study examined the impact of gamma irradiation on the physicochemical and structural properties of rice starch from two cultivars, IAC 202 and IRGA 417.
- The samples were treated with different doses of irradiation and compared to a control sample.
- Irradiation increased the amylose content, carboxyl content, and acidity, while it affected the thermal properties of the starches differently based on cultivar and dose.
Article Abstract
This work evaluated the physicochemical and structural properties of rice starch of the cultivars IAC 202 and IRGA 417 modified by irradiation. Starch samples were irradiated by (60)Co in doses 1, 2 and 5kGy, on a rate of 0.4kGy/h. A control not irradiated was used for comparison. The granule morphology and A-type X-ray diffraction pattern were not altered by irradiation. There was an increase in amylose content, carboxyl content and acidity with irradiation. Gamma radiation did not affect the thermal properties of IAC202, but increased gelatinization temperature of IRGA417, in the higher dose (5kGy). The number of long chains of amylopectin was reduced and short chains were increased for IAC202, whereas for IRGA 417, the opposite was observed, probably due to cross-linking of starch chains. Starches had their physicochemical and structural properties modified by irradiation differently.
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| http://dx.doi.org/10.1016/j.foodchem.2015.03.055 | DOI Listing |
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