Physicochemical Properties of Waxy and Normal Maize Starches Irradiated at Various pH and Salt Concentrations
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Baik, Byung-Ryol | - |
dc.contributor.author | Yu, Jin-Young | - |
dc.contributor.author | Yoon, Hyun-Seong | - |
dc.contributor.author | Lee, Ju-Woon | - |
dc.contributor.author | Byun, Myung-Woo | - |
dc.contributor.author | Baik, Byung-Kee | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.accessioned | 2021-09-08T06:15:36Z | - |
dc.date.available | 2021-09-08T06:15:36Z | - |
dc.date.created | 2021-06-11 | - |
dc.date.issued | 2010-01 | - |
dc.identifier.issn | 0038-9056 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/117311 | - |
dc.description.abstract | Waxy and normal maize starches of various pH values and salt contents were prepared, irradiated with gamma rays (5-20 kGy) and their molecular structure, pasting viscosity and rheological properties determined. Average molar mass and size of both waxy and normal maize starches decreased considerably by irradiation from >338.0 x 10(6) to <39.4 x 10(6) g/mol and from >237.5 to <125.2 nm, respectively. Adjustments of pH had little influence on the average molar mass and size of irradiated starch, whereas incorporation of salt greatly reduced the molar mass and size of irradiated waxy and normal maize starches. As the pH increased from 4 to 8, the pasting viscosity of the irradiated starches decreased from 1032 to 279 mPa s in waxy and from 699 to 381 mPa s in normal starches. Pasting viscosity of both irradiated waxy and normal starch decreased from 689 to 358 mPa s and from 327 to 184 mPa s as the salt concentration increased from 1 to 5%. The G' of gels, determined during cooling from 90 to 10 degrees C or storage for 8 h, decreased in irradiated waxy and normal starches by pre-conditioning at pH 8 and in irradiated waxy starches by pre-conditioning at 5% NaCl. With 5% NaCl, G' of irradiated normal maize starch during cooling increased up to the irradiation level of 10 kGy, and increased during storage for 8 h at all levels of irradiation. Incorporated salt prior to irradiation appears to induce incremental modifications in the molecular structure, rheological and retrogradation properties of starch by boosting the degradation of molecules. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | WILEY-V C H VERLAG GMBH | - |
dc.subject | GAMMA-IRRADIATION | - |
dc.subject | BEHAVIOR | - |
dc.subject | GELATINIZATION | - |
dc.title | Physicochemical Properties of Waxy and Normal Maize Starches Irradiated at Various pH and Salt Concentrations | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1002/star.200900196 | - |
dc.identifier.scopusid | 2-s2.0-76949101980 | - |
dc.identifier.wosid | 000274417100005 | - |
dc.identifier.bibliographicCitation | STARCH-STARKE, v.62, no.1, pp.41 - 48 | - |
dc.relation.isPartOf | STARCH-STARKE | - |
dc.citation.title | STARCH-STARKE | - |
dc.citation.volume | 62 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 41 | - |
dc.citation.endPage | 48 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GAMMA-IRRADIATION | - |
dc.subject.keywordPlus | BEHAVIOR | - |
dc.subject.keywordPlus | GELATINIZATION | - |
dc.subject.keywordAuthor | Waxy maize starch | - |
dc.subject.keywordAuthor | Normal maize starch | - |
dc.subject.keywordAuthor | Irradiation | - |
dc.subject.keywordAuthor | Dynamic rheology | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.