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Effect of Gamma Irradiation on Viscosity and Physicochemical Properties of Starches  

An, Kyung-A (Korea Food and Drug Administration)
Jo, Deok-Jo (Department of Food Science and Technology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.4, 2004 , pp. 547-552 More about this Journal
Abstract
Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with $R^2$ 0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.
Keywords
starch (corn, sweet potato, potato); irradiation; viscosity; solubility; alkali number;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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