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Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation

Authors :
Zhangchi Peng
Xuwei Wang
Zhijie Liu
Liang Zhang
Linrun Cheng
Jiahao Nia
Youming Zuo
Xiaoli Shu
Dianxing Wu
Source :
Gels, Vol 10, Iss 12, p 763 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

Potato starch is widely utilized in the food industry. Gamma irradiation is a cost-effective and environmentally friendly method for starch modification. Nevertheless, there is a scarcity of comprehensive and consistent knowledge regarding the physicochemical characteristics of high-dose gamma-irradiated potato starch, retrogradation properties in particular. In this study, potato starch was exposed to gamma rays at doses of 0, 30, 60, 90, and 120 kGy. Various physicochemical properties, including retrogradation characteristics, were investigated. Generally, the apparent amylose content (AAC), water absorption, gel viscosity, gel hardness, and gumminess decreased as the doses of gamma irradiation increased. Conversely, the resistant starch (RS), amylose content evaluated by the concanavalin A precipitation method, water solubility, and enthalpy of gelatinization were increased. Additionally, swelling power, crystalline structure, and amylopectin branch chain length distribution either remained stable or exhibited only minor changes. Notably, the degree of retrogradation of potato starches on day 7 was positively correlated with the doses of gamma irradiation.

Details

Language :
English
ISSN :
23102861
Volume :
10
Issue :
12
Database :
Directory of Open Access Journals
Journal :
Gels
Publication Type :
Academic Journal
Accession number :
edsdoj.9f0d2a4fc219424c9625a9bba9a1e3d4
Document Type :
article
Full Text :
https://doi.org/10.3390/gels10120763