Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation

被引：73

作者：

Dar, M. Zuhaib ^{[1
]}

Deepika, Km ^{[1
]}

Jan, Kulsum ^{[2
]}

Swer, Tanya L. ^{[2
]}

Kumar, Pradeep ^{[1
]}

Verma, Ruchi ^{[1
]}

Verma, Kush ^{[1
]}

Prakash, Kumar S. ^{[3
]}

Jan, Shumaila ^{[4
]}

Bashir, Khalid ^{[3
]}

机构：

[1] Gautam Bhudha Univ, Greater Noida, India

[2] Bhaskaracharya Coll Appl Sci, New Delhi, India

[3] Natl Inst Food Technol Entrepreneurship & Managem, Sonepat, India

[4] St Longowol Inst Engn & Technol, Sangrur, Punjab, India

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2018年 / 108卷

关键词：

FTIR; SEM; XRD; Swelling index; Buckwheat and oat starch; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; MAIZE STARCH; POTATO; RICE; AMYLOSE; FLOUR; DIGESTIBILITY; VISCOSITY; GELATINIZATION;

D O I：

10.1016/j.ijbiomac.2017.11.067

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Effects of gamma irradiation on the physicochemical, rheological and thermal properties of the buckwheat and oat starch were studied. Results revealed that the transition temperature and enthalpy of gelatinization of starch decreased with increase in irradiation dose. Pasting properties (peak, trough, setback, pasting temperature and final viscosity) of both the starches were decreased by gamma irradiation. Gamma irradiation also resulted in the reduction in the per cent crystallinity of the starches. Apparent amylose content and swelling index decreased with increase in dose. However, solubility index was increased by gamma irradiation. No surface fissures were seen in irradiated starches. FTIR spectra pattern did not change by gamma irradiation. (C) 2017 Elsevier B.V. All rights reserved.

引用

页码：1348 / 1356

页数：9

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