Gamma radiation as a modifier of starch - Physicochemical perspective
Mridula Sunder1, Kamalesh D Mumbrekar2, Nirmal Mazumder1
1Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
Current Research in Food Science
|January 21, 2022
Summary
Gamma radiation modifies native starch, improving its industrial applications. This physical modification alters starch properties like enzymatic digestion and thermal characteristics, making it more suitable for various uses.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Native starch, a primary energy source in plants, has limited industrial use due to poor solubility and viscosity.
- Starch modification is crucial for enhancing its performance in diverse industrial applications.
- Physical modification methods, such as gamma radiation, offer rapid, cost-effective, and less toxic alternatives.
Purpose of the Study:
- To investigate the effects of gamma radiation on the physicochemical properties of native starch.
- To explore how these modifications enhance starch's suitability for industrial applications.
Main Methods:
- Starch samples were subjected to gamma irradiation.
- Physicochemical properties were analyzed using techniques including optical microscopy, SEM, XRD, FTIR, and DSC.
- Changes in enzymatic digestion, amylose content, morphology, crystallinity, and thermal properties were assessed.
Main Results:
- Gamma irradiation of starch generates free radicals and sugars through amylopectin cleavage.
- Significant variations were observed in enzymatic digestion, amylose content, morphology, crystallinity, and thermal properties.
- These alterations indicate enhanced suitability for industrial applications.
Conclusions:
- Gamma radiation is an effective physical modification technique for native starch.
- Irradiated starch exhibits altered physicochemical properties beneficial for industrial use.
- The study highlights the potential of gamma-irradiated starch in various sectors.
Keywords:
AmylopectinAmylose Content, ACAmylose contentCrystallinityDifferential Scanning Calorimetry, DSCEnzymatic hydrolysisFourier-Transform Infrared, FTIR SpectroscopyGamma radiationGelatinizationRapidly Digestible Starch, RDSResistant Starch, RSScanning Electron Microscopy, SEMSlow Digestible Starch, SDSStarchX-Ray Diffraction, XRD
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