title: The structure and properties of different types of starch exposed to UV radiation: a comparative study.
abstract: The effect of UV-irradiation on four different types of native starch (corn, waxy corn, wheat and potato) have been investigated. Although the changes in the chemical structure of starch specimens were small, indicating good photostability, the samples lost adsorbed water and their crystallinity degree decreased after irradiation. Moreover, a drop in average molecular weight occurred in samples (with the exception of potato starch) as a result of main chain scission. The variations in the properties of investigated specimens of various origin were related to the differences in their structure and macromolecular arrangement. The lowest photostability among the four starches was exhibited by potato starch.
authors.affiliation: Nicolaus Copernicus University, Faculty of Chemistry, 7 Gagarin Street, 87-100 Toruń, Poland.
authors.forename: Dagmara
authors.initials: D
authors.lastname: Bajer
authors.forename: Halina
authors.initials: H
authors.lastname: Kaczmarek
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Bajer
mesh_terms: D000688:Amylose / Q000032:analysis; D008970:Molecular Weight; D010782:Photolysis; D013213:Starch / Q000737:chemistry*; D014466:Ultraviolet Rays; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D013213:Starch; D000688:Amylose
keywords: FTIR; HPSEC; Photostability; Starch properties; X-ray diffraction