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DSC studies of γ -irradiation influence on amylose-lipid complex transition in wheat flour

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Abstract

DSC studies were carried out in the heating-cooling cycles for non-irradiated and irradiated with γ-rays (60Co) using 30 kGy dose wheat flour. The differences between gelatinisation and reversible transition of amylose-lipid complexes occurring in suspensions of non-irradiated and the irradiated flour (characterized by a dry matter to water ratio of 1:1 and 1:3) depend on the conditions applied in DSC measurements (concentration, heating/cooling rate) and on the preceding treatment of samples. An essential decrease in the temperature of amylose-lipid complex transition was discovered after irradiation. Retrogradation is inhibited in the dense gels of the irradiated samples as compared to the initial ones. The results are discussed in terms of radiation-induced destruction of the polysaccharide chains and lipid modification.

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Authors and Affiliations

  1. Institute of Nuclear Chemistry and Technology, ul. Dorodna 16, 03-195, Warszawa, Poland

    Krystyna Cieśla

  2. Department of Food Technology, Engineering and Nutrition, Division of Food Technology, University of Lund, P.O. Box 124, S-221 00, Lund, Sweden

    Ann-Charlotte Eliasson

Authors
  1. Krystyna Cieśla
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  2. Ann-Charlotte Eliasson
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Correspondence to Krystyna Cieśla.

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Cieśla, K., Eliasson, AC. DSC studies of γ -irradiation influence on amylose-lipid complex transition in wheat flour. J Therm Anal Calorim 79, 19–27 (2005). https://doi.org/10.1007/s10973-004-0556-7

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  • DOI: https://doi.org/10.1007/s10973-004-0556-7

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