Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 108, Issue -, Pages 1348-1356Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2017.11.067
Keywords
FTIR; SEM; XRD; Swelling index; Buckwheat and oat starch
Ask authors/readers for more resources
Effects of gamma irradiation on the physicochemical, rheological and thermal properties of the buckwheat and oat starch were studied. Results revealed that the transition temperature and enthalpy of gelatinization of starch decreased with increase in irradiation dose. Pasting properties (peak, trough, setback, pasting temperature and final viscosity) of both the starches were decreased by gamma irradiation. Gamma irradiation also resulted in the reduction in the per cent crystallinity of the starches. Apparent amylose content and swelling index decreased with increase in dose. However, solubility index was increased by gamma irradiation. No surface fissures were seen in irradiated starches. FTIR spectra pattern did not change by gamma irradiation. (C) 2017 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available