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Establishment of Viscosity Measuring Conditions and Threshold Values for Identifying Irradiated Starches  

An, Kyung-A (Korea Food and Drug Administration)
Choi, Jong-Dong (Korea Food and Drug Administration)
Kim, Hyun-Ku (Korea Food Research Institute)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.5, 2004 , pp. 693-700 More about this Journal
Abstract
Viscometry was applied to identify irradiated corn starch (CS), sweet potato starch (SS), and potato starch (PS) from non-irradiated controls using Brookfield DV-III programmable rheometer. Effects of starch suspension concentration (7.0-9.5%) and spindle speed (25-125 rpm) were investigated. Established optimal viscosity-measuring conditions showed the highest correlation coefficient between irradiation dose (0-6.0 kGy) and corresponding viscosities for CS, SS, and PS. Threshold values for identifying irradiated starches were suggested. Viscosities of all samples significantly decreased with increasing irradiation dose (p<0.05) and spindle speed, while increased as suspension concentration increased. Optimal conditions for suspension concentration and spindle speed were 7.5% (6.7%, d.b.) and 125rpm in CS, 8.5% (7.3%, d.b.) and 125 rpm in SS, and 9.0% (7.3%, d.b.) and 100rpm in PS, respectively. Under these measuring conditions, threshold values for discriminating unknown samples were 0.313, 0.345, and 0.811 for CS, SS, and PS in 1.5 kGy-irradiated samples, compared with 0.521, 0.798, and 1.693 in non-irradiated samples, respectively, enabling identification of irradiated from non-irradiated starches.
Keywords
starch (corn, sweet potato, potato); irradiation; identification; threshold values;
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