Formation of resistant corn starches induced by gamma-irradiation
Jau-Shya Lee1, Min-Lee Ee, Kok-Heung Chung
1School of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia. jslee@ums.edu.my
Abstract:
The effect of gamma-irradiation on formation of resistant starch (RS) in corn starch with different amylose content was examined. Normal corn starch, waxy corn starch, and high amylose corn starch (Hylon V and Hylon VII) were irradiated at 5, 10, 25 and 50 kGy. Gamma-irradiation at 5 kGy increased the amylose-like molecules in starches and thus significantly enhanced the RS content (p<0.05). Highest RS content was produced by 50 kGy irradiated in all the starch samples (p<0.05). The irradiation-induced RS was more evident in waxy corn starch, followed by high amylose corn starch and normal corn starch.
