National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India.
National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India.
Int J Biol Macromol. 2017 Apr;97:426-433. doi: 10.1016/j.ijbiomac.2017.01.025. Epub 2017 Jan 6.
The study was conducted to evaluate the effect of gamma irradiation (0, 0.5, 1, 2.5, 5 and 10kGy) on physicochemical, functional and thermal properties of chickpea starch. Results revealed that the pasting properties showed a significant (p≤0.05) decrease in peak viscosity, final viscosity, setback viscosity, trough viscosity and pasting temperature in dose dependent manner. Swelling, solubility index, oil absorption capacity and water absorption capacity increased significantly with dose, while as syneresis decreased with dose. Gelatinization temperatures T, T and T decreased significantly with dose. X-ray diffraction showed a characteristic C type pattern of the starches and the crystallinity decreased with dose. Scanning electron microscopy revealed small oval shaped starch granules and slight surface fissures were seen in the irradiated starch treated with 5 and 10kGy.
这项研究旨在评估伽马辐射（0、0.5、1、2.5、5 和 10kGy）对鹰嘴豆淀粉理化性质、功能性质和热性质的影响。结果表明，糊化特性中的峰值黏度、最终黏度、回生黏度、低谷黏度和糊化温度均随剂量呈显著（p≤0.05）下降趋势。淀粉的膨胀度、溶解度指数、吸油能力和吸水率随剂量显著增加，而离浆率随剂量降低。糊化温度 T₁、T₂和 T₃随剂量显著降低。X 射线衍射显示出淀粉的特征 C 型图谱，且结晶度随剂量降低。扫描电子显微镜显示，经过 5 和 10kGy 处理的辐照淀粉的小椭圆形淀粉颗粒和轻微的表面裂缝。
