DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch

被引：38

作者：

Ciesla, K

Eliasson, AC

机构：

[1] Inst Nucl Chem & Technol, PL-03195 Warsaw, Poland

[2] Lund Univ, Dept Food Technol, Ctr Chem, S-22100 Lund, Sweden

来源：

RADIATION PHYSICS AND CHEMISTRY | 2003年 / 68卷 / 05期

关键词：

wheat starch; gelatinisation; amylose-lipid complex transition; gamma irradiation; differential scanning calorimetry; DSC;

D O I：

10.1016/S0969-806X(03)00009-4

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Differential scanning calorimetry studies are presented dealing with the influence of gamma irradiation (carried out in the solid state) on the structure of amylose-lipid complex in wheat starch. Suspensions of the control and the wheat starch irradiated with a 30 kGy gamma rays (characterised by starch-to-water ratio of 1:1 and ca. 1:4) were examined during several courses of heating and cooling at rates of 2.5 and 10degreesC min(-1). Differences were observed between enthalpy and temperature of gelatinisation and amylose-lipid complex transition as well as retrogradation taking place in the suspensions and gels of the control and the irradiated starch. The influence of the preceding heating and cooling on further transformations of the amylose lipid complex differs for the control and the irradiated samples. (C) 2003 Elsevier Science Ltd. All rights reserved.

引用

页码：933 / 940

页数：8

共 16 条

[1] Preliminary studies using differential scanning calorimetry of radiation-induced transformations in starch and flour [J].