Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation
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-irrad...
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MDPI AG
2024-11-01
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| author | Zhangchi Peng Xuwei Wang Zhijie Liu Liang Zhang Linrun Cheng Jiahao Nia Youming Zuo Xiaoli Shu Dianxing Wu |
| author_facet | Zhangchi Peng Xuwei Wang Zhijie Liu Liang Zhang Linrun Cheng Jiahao Nia Youming Zuo Xiaoli Shu Dianxing Wu |
| author_sort | Zhangchi Peng |
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| description | 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. |
| format | Article |
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| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2024-11-01 |
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| series | Gels |
| spelling | doaj-art-9f0d2a4fc219424c9625a9bba9a1e3d42024-12-27T14:27:48ZengMDPI AGGels2310-28612024-11-01101276310.3390/gels10120763Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma IrradiationZhangchi Peng0Xuwei Wang1Zhijie Liu2Liang Zhang3Linrun Cheng4Jiahao Nia5Youming Zuo6Xiaoli Shu7Dianxing Wu8State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, ChinaNingbo Agricultural Technology Extension Station, Ningbo 315000, ChinaState Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, ChinaInstitute of Crop Science, Jinhua Academy of Agriculture and Technology, Jinhua 321017, ChinaInstitute of Crop Science, Jinhua Academy of Agriculture and Technology, Jinhua 321017, ChinaState Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, ChinaState Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, ChinaState Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, ChinaState Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, ChinaPotato 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.https://www.mdpi.com/2310-2861/10/12/763irradiation modificationstarch propertiesamylopectin structurepaste textureconcanavalin A |
| spellingShingle | Zhangchi Peng Xuwei Wang Zhijie Liu Liang Zhang Linrun Cheng Jiahao Nia Youming Zuo Xiaoli Shu Dianxing Wu Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation Gels irradiation modification starch properties amylopectin structure paste texture concanavalin A |
| title | Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation |
| title_full | Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation |
| title_fullStr | Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation |
| title_full_unstemmed | Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation |
| title_short | Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation |
| title_sort | modifying the resistant starch content and the retrogradation characteristics of potato starch through high dose gamma irradiation |
| topic | irradiation modification starch properties amylopectin structure paste texture concanavalin A |
| url | https://www.mdpi.com/2310-2861/10/12/763 |
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