Effects of Gamma Irradiation on Potato Starch
Author Information
Author(s): Peng Zhangchi, Wang Xuwei, Liu Zhijie, Zhang Liang, Cheng Linrun, Nia Jiahao, Zuo Youming, Shu Xiaoli, Wu Dianxing
Primary Institution: Zhejiang University
Hypothesis
How does high-dose gamma irradiation affect the resistant starch content and retrogradation characteristics of potato starch?
Conclusion
Gamma irradiation significantly alters the physicochemical properties of potato starch, increasing resistant starch content while decreasing apparent amylose content and gel hardness.
Supporting Evidence
- Gamma irradiation increases resistant starch content in potato starch.
- Apparent amylose content decreases with higher doses of gamma irradiation.
- Gel hardness and viscosity decrease as gamma irradiation doses increase.
- Water solubility of potato starch increases with gamma irradiation.
- Retrogradation rate of starch is enhanced by gamma irradiation.
Takeaway
This study shows that using gamma rays on potato starch can change how it behaves, making it better for certain food uses by increasing its resistant starch.
Methodology
Potato starch was irradiated at doses of 0, 30, 60, 90, and 120 kGy, and various physicochemical properties were measured.
Limitations
The study primarily focuses on the effects of high doses of gamma irradiation, which may not be generalizable to lower doses.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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