Astrophysical Sciences Division, Nuclear Research Laboratory, Bhabha Atomic Research Centre, Zakura, Srinagar 190006, India.
Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
Carbohydr Polym. 2014 Sep 22;110:183-94. doi: 10.1016/j.carbpol.2014.03.028. Epub 2014 Mar 27.
In the present study starches from four bean varieties viz. red, yellow, black and white, were gamma irradiated in the dose range of 5-25 kGy to investigate the effect of radiation processing on physicochemical, morphological and antioxidant properties. Studies revealed positive correlation between gamma irradiation and solubility (r=0.91), irradiation and water absorption capacity (r=0.82) and negative correlations between irradiation and swelling power (r=-0.92), irradiation and pasting properties (r=-0.91) and irradiation and thermal properties (r=-0.89). Microscopic observation under scanning electron microscope indicated the development of surface cracking and fractures on the surface of starch granules with increase in dose. X-ray diffractometry revealed no significant change in diffraction patterns between control and irradiated starches, except a decrease in relative crystallinity. Irradiation increased the proportions of both rapidly digestible starch and enzyme resistant starch of bean starches and significantly prevented the retrogradation of bean starches during storage. Results of the DPPH radical scavenging activity and ferric reducing power indicated significant (p≤0.05) increase in antioxidant activity of all irradiated bean starches with increase in dose.
在本研究中，我们对四种豆科植物的淀粉（红、黄、黑、白）进行了γ射线辐照处理，辐照剂量范围为 5-25 kGy，以研究辐照处理对其理化性质、形态和抗氧化性能的影响。研究表明，γ射线辐照与溶解度（r=0.91）、辐照与水分吸收能力（r=0.82）呈正相关，与膨胀能力（r=-0.92）、糊化特性（r=-0.91）和热特性（r=-0.89）呈负相关。扫描电子显微镜下的微观观察表明，随着辐照剂量的增加，淀粉颗粒表面出现了表面开裂和断裂。X 射线衍射分析表明，除相对结晶度略有下降外，对照淀粉和辐照淀粉的衍射图谱没有明显变化。辐照增加了豆类淀粉中快速消化淀粉和酶抗性淀粉的比例，并显著防止了豆类淀粉在储存过程中的回生。DPPH 自由基清除活性和铁还原能力的结果表明，所有辐照豆类淀粉的抗氧化活性均随剂量的增加而显著提高（p≤0.05）。
