Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties of Gamma-Irradiated Corn Starch

  • Lee, Yong-Jin (Chuncheon Bioindustry Foundation) ;
  • Kim, Sun-Young (Department of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Lim, Seung-Taik (Graduate School of Life Sciences and Biotechnology, Korea University) ;
  • Han, Sag-Myung (Department of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kim, Hye-Mi (Department of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
  • Kang, Il-Jun (Department of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University)
  • Published : 2006.06.01
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Abstract

Structural modification of corn starch by gamma irradiation was evaluated for under dry conditions at varied intensities from 0 to 40 kGy. Under scanning electron microscopy, the granule shape of corn starch was not significantly affected by the irradiation up to 40 kGy. In addition, X-ray diffraction and melting patterns of the irradiated starches were similar to those of the native starch, indicating that crystalline regions in the starch granules were not changed by irradiation. However, the pattern of gel permeation column chromatography showed a significant increase in partial hydrolysis of gamma irradiated starch samples. The degree of polymerization and the paste viscosity of irradiated starch samples dose-dependently decreased significantly with irradiation, and increased solubility and clarity were observed in the irradiated starch solution. In addition, the degree of retrogradation decreased as irradiation dose increased. Irradiation of corn starch has advantages over the ordinary acid or the enzyme hydrolysis modification methods. It does not affect the granular shape and crystalline phase of starch during hydrolysis, and the process can be carried out in dry state.

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References

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