期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 108, 期 -, 页码 1348-1356出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijbiomac.2017.11.067
关键词
FTIR; SEM; XRD; Swelling index; Buckwheat and oat starch
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据