Structure and properties of electron-beam irradiated potato starch

被引：0
|
作者：
M. V. Shishonok
V. V. Litvyak
E. A. Murshko
E. V. Grinyuk
L. I. Sal’nikov
L. P. Roginets
L. P. Krul’
机构：
[1] Belarussian State University,Scientific
[2] National Academy of Sciences of Belarus,Practical Food Center
[3] Belarussian State University,Physicochemical Research Institute
[4] National Academy of Sciences of Belarus,Sosny Joint Institute of Power and Nuclear Research
来源：
High Energy Chemistry | 2007年 / 41卷
关键词：
Starch; Amylose; Corn Starch; Potato Starch; High Energy Chemistry;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The supermolecular structure of potato starch modified by electron-beam irradiation was studied and factors that determine its solubility in cold water were revealed. It was shown that the treatment of starch in air at doses up to 440 kGy is accompanied by its amorphization and degradation of macromolecules, whereas an increase in the amount of oxidized groups is insignificant and grain morphology remains unchanged. A decrease in the crystallinity and the degree of polymerization after irradiation results in enhancement of starch solubility in cold water from 5 to 70%.
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页码：425 / 429
页数：4
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