DSC studies of gamma irradiation influence on gelatinisation and amylose-lipid complex transition occurring in wheat starch.

Differential scanning calorimetry studies are presented dealing with the influence of gamma irradiation (carried out in the solid state) on the structure of amylose–lipid complex in wheat starch. Suspensions of the control and the wheat starch irradiated with a 30 kGy gamma rays (characterised by starch-to-water ratio of 1:1 and ca. 1:4) were examined during several courses of heating and cooling at rates of 2.5 and 10°C min−1. Differences were observed between enthalpy and temperature of gelatinisation and amylose–lipid complex transition as well as retrogradation taking place in the suspensions and gels of the control and the irradiated starch. The influence of the preceding heating and cooling on further transformations of the amylose–lipid complex differs for the control and the irradiated samples.

TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
Gelatinisation
Wheat starch
Amylose–lipid complex transition
Gamma irradiation
Differential scanning calorimetry
DSC

Eliasson, Ann-CharlotteLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)livt-ael (författare)
LivsmedelsteknikAvdelningen för livsmedel och läkemedel (creator_code:org_t)

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TEKNIK OCH TEKNOLOGIER: TEKNIK OCH TEKNO ...; och Annan teknik; och Livsmedelsteknik

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