Preliminary studies using differential scanning calorimetry of radiation-induced transformations in starch and flour

Differential scanning calorimetry was applied in studies of the effect of gamma irradiation on the potato starch and wheat flour. Essential differences were noticed between endothermal effects observed in concentrated suspensions of the initial and irradiated potato starch and wheat flour heated at a rate of 2.5 degrees C min(-1), while only small differences were noticed between gelatinization thermal effects recorded for ca. 20% suspensions of the initial and irradiated potato starch samples heated at a rate 10 degrees C min(-1). Moreover, in the case of wheat flour, a decrease of decomposition temperature of the amylose-lipid complex was concluded.