Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia.
Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Drive, M/S 4913, Pine Bluff, AR 71601, USA.
Molecules. 2022 Jul 28;27(15):4838. doi: 10.3390/molecules27154838.
The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (T-5) and 10 °C (T-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at T-5 promoted more crystalline perfection as compared to T-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications.
近年来，人们对化学改性的健康和安全问题日益关注，这促使人们对物理技术改性淀粉产生了浓厚的研究兴趣。在生产具有理想功能特性的淀粉改性中，使用多种处理方法的趋势日益明显，从而拓宽了特定淀粉的应用范围。在本研究中，采用了一种新颖的γ辐照和退火（ANN）组合方法来改性西米淀粉（）。在低于糊化温度 5°C（T-5）和 10°C（T-10）下，将淀粉进行γ辐照（5、10、25、50 kGy），然后进行 ANN。测定直链淀粉含量、pH 值、羧基含量、傅里叶变换红外（FTIR）强度比（R）、溶胀能力和溶解度、热行为、糊化特性和形态。结果表明，与 T-10 相比，T-5 下辐照淀粉的结晶度更好，特别是在与 25 和 50 kGy 结合使用时，观察到协同效应。双改性西米淀粉表现出较低的溶胀能力、更高的凝胶硬度和热稳定性，且颗粒结构完整。结果表明，γ辐照和退火有可能在西米淀粉中诱导出一些新的特性，从而扩展其应用。
