Bashir Khalid, Aggarwal Manjeet
National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India.
J Food Sci Technol. 2019 Feb;56(2):513-523. doi: 10.1007/s13197-018-3530-2. Epub 2019 Jan 1.
The world population has crossed seven billion and such a huge population has increased the pressure and considerably affects our ability to feed ourselves. It has now emerged as a new challenge for policy makers, food scientists and other associated people to make food available to everyone. To achieve this, underutilized crops/plants that act as good sources of starch need to be explored. Starch in its native form have certain limitations in its functional properties to be used for different applications. Therefore, it becomes important to explore certain technologies which could be used for modification of properties of starch. During the last decades gamma irradiation has emerged as an efficient processing technique for the modification of starch when compared to the other available processes. This review, aims to summarize the effects of gamma irradiation on various properties of starch such as physicochemical and rheological properties, functional characteristics, thermal behaviour etc. so as to make the starch suitable for various applications in different industries including the food industry.
世界人口已超过70亿，如此庞大的人口增加了压力，并极大地影响了我们自给自足的能力。现在，如何让每个人都能获得食物已成为政策制定者、食品科学家和其他相关人员面临的新挑战。为实现这一目标，需要探索那些可作为优质淀粉来源的未充分利用的作物/植物。天然形式的淀粉在其功能特性方面存在一定局限性，无法用于不同的应用。因此，探索某些可用于改性淀粉性质的技术变得很重要。在过去几十年中，与其他现有工艺相比，γ射线辐照已成为一种用于淀粉改性的有效加工技术。本综述旨在总结γ射线辐照对淀粉各种性质的影响，如物理化学和流变学性质、功能特性、热行为等，以使淀粉适用于包括食品工业在内的不同行业的各种应用。
