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Gamma irradiation of corn starches with different amylose-to-amylopectin ratio

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Abstract

Corn starches with different amylose-to-amylopectin ratio (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1, 5, 10, 25, and 50 kGy). The effects of gamma irradiation on the physicochemical properties of starch samples were investigated. Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. Low amylose starches lost their pasting ability when irradiated at 25 and 50 kGy. Results from thermal behavior and pasting profile suggested that low level of cross-linking occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation.

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Acknowledgments

The authors thank the Ministry of Higher Education, Malaysia in supporting the funding of this project (FRG0190-ST-1/2010).

Conflicts of interest

The authors would like to declare that there is no conflict of interest exists in the submission of this manuscript.

Author contributions statement

The research work is under the research grant headed by Jau-Shya Lee. Kok-Heung is the postgraduate student who carried out the research work under the supervision of Zainon Othman and Jau-Shya Lee. Zainon Othman also advised and assisted the irradiation of samples of this research.

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Authors and Affiliations

  1. Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia

    Kok-Heung Chung & Jau-Shya Lee

  2. Malaysian Nuclear Agency, Ministry of Science, Technology and Innovation Malaysia, Bangi, 43000, Kajang, Selangor Darul Ehsan, Malaysia

    Zainon Othman

Authors
  1. Kok-Heung Chung
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  2. Zainon Othman
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  3. Jau-Shya Lee
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Correspondence to Jau-Shya Lee.

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Chung, KH., Othman, Z. & Lee, JS. Gamma irradiation of corn starches with different amylose-to-amylopectin ratio. J Food Sci Technol 52, 6218–6229 (2015). https://doi.org/10.1007/s13197-014-1700-4

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  • DOI: https://doi.org/10.1007/s13197-014-1700-4

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