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Effects of Low-Dose Gamma Irradiation on Physicochemical Properties and Formation of Resistant Starch of Corn Starch  

Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
Kim, Jeong-Hee (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.38, no.3, 2006 , pp. 378-384 More about this Journal
Abstract
Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at $80^{\circ}C$ linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at $120^{\circ}C$ and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.
Keywords
corn starch; irradiation; resistant starch; gelatinization;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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