title: Effect of γ-irradiation on structure and physico-chemical properties of Amorphophallus paeoniifolius starch.
abstract: Gamma irradiation is one of the effective techniques able to alter structure and its properties of starch. In this research, the effect of modification in terms of molecular structure and physico-chemical properties of Amorphophallus paeoniifolius starch by γ-irradiation using (60)Co as γ-source at doses of 5, 10, 15, 20 and 25 kGy with dose rate 2 kGy/h was studied. Morphology of native and irradiated starches under scanning electron microscope revealed that granules are round, elliptical and polygonal in shape with smooth surfaces; no cracking or roughness was noted on irradiated starches. Amylose content, pH, swelling power of the starches and syneresis of the gelatinized starch were significantly decreased by irradiation; while carboxyl content, solubility, light transmittance and water absorption capacity of the starch granules were raised with increased dose of irradiation. Reduced pasting parameters and changes in FTIR spectrum significantly differed from each other. XRD pattern of irradiated starches showed C-type pattern with intermediate peaks of 2θ at 16.92° and 18.12°, strong peaks of 2θ at 23.05° and weak peaks of 2θ at 14.7°, displaying slight decreased in the intensity of peaks in irradiated starches. Irradiation of starches increased gelatinization temperatures and enthalpy value was measured using DSC.
authors.affiliation: Department of Food Science and Technology, Pondicherry Central University, Puducherry 605014, India.
authors.forename: Chagam Koteswara
authors.initials: CK
authors.lastname: Reddy
authors.affiliation: Department of Food Science and Technology, Pondicherry Central University, Puducherry 605014, India.
authors.forename: M
authors.initials: M
authors.lastname: Suriya
authors.affiliation: Department of Food Science and Technology, Pondicherry Central University, Puducherry 605014, India.
authors.forename: P V
authors.initials: PV
authors.lastname: Vidya
authors.affiliation: Department of Food Science and Technology, Pondicherry Central University, Puducherry 605014, India.
authors.forename: K
authors.initials: K
authors.lastname: Vijina
authors.affiliation: Department of Food Science and Technology, Pondicherry Central University, Puducherry 605014, India. Electronic address: shprieya@gmail.com.
authors.forename: Sundaramoorthy
authors.initials: S
authors.lastname: Haripriya
mesh_terms: D031056:Amorphophallus / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry*; D003037:Cobalt Radioisotopes; D004307:Dose-Response Relationship, Radiation; D005720:Gamma Rays; D005782:Gels; D006863:Hydrogen-Ion Concentration; D008855:Microscopy, Electron, Scanning; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry / Q000302:isolation & purification / Q000528:radiation effects*; D013816:Thermodynamics
chemical_list: D003037:Cobalt Radioisotopes; D005782:Gels; D013213:Starch; D000688:Amylose
keywords: Amorphophallus paeoniifolius; Crystallinity; Starch; Thermal properties; Viscosity; γ-Irradiation