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Structural-functionality changes of corn starches induced by gamma irradiation

The effects of gamma irradiation on the physicochemical and morphological properties of starch samples were investigated. Corn starches with different amylose content (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1 kGy, 5 kGy, 10 kGy, 25 kGy, and 50 kGy)....

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Main Author: Chung, Kok Heung
Format: Thesis
Language:English
English
Published: 2015
Subjects:
TP248.13-248.65 Biotechnology
Online Access:https://eprints.ums.edu.my/id/eprint/40598/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/40598/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/40598/
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spelling my.ums.eprints.405982024-08-16T06:57:42Z https://eprints.ums.edu.my/id/eprint/40598/ Structural-functionality changes of corn starches induced by gamma irradiation Chung, Kok Heung TP248.13-248.65 Biotechnology The effects of gamma irradiation on the physicochemical and morphological properties of starch samples were investigated. Corn starches with different amylose content (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1 kGy, 5 kGy, 10 kGy, 25 kGy, and 50 kGy). Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. The more drastic decrease in pH value and increase in carboxyl content were observed on Hylon V and VII samples indicated that starches with higher amylose content marked greater susceptibility towards oxidation effect of increasing radiation intensity. Low amylose starches lost their pasting ability when irradiated at 25 kGy and 50 kGy. Results from thermal behavior and pasting profile suggested that lower level of cross-linking effect occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation. 2015 Thesis NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/40598/1/24%20PAGES.pdf text en https://eprints.ums.edu.my/id/eprint/40598/2/FULLTEXT.pdf Chung, Kok Heung (2015) Structural-functionality changes of corn starches induced by gamma irradiation. Masters thesis, Universiti Malaysia Sabah.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic TP248.13-248.65 Biotechnology
spellingShingle TP248.13-248.65 Biotechnology
Chung, Kok Heung
Structural-functionality changes of corn starches induced by gamma irradiation
description The effects of gamma irradiation on the physicochemical and morphological properties of starch samples were investigated. Corn starches with different amylose content (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1 kGy, 5 kGy, 10 kGy, 25 kGy, and 50 kGy). Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. The more drastic decrease in pH value and increase in carboxyl content were observed on Hylon V and VII samples indicated that starches with higher amylose content marked greater susceptibility towards oxidation effect of increasing radiation intensity. Low amylose starches lost their pasting ability when irradiated at 25 kGy and 50 kGy. Results from thermal behavior and pasting profile suggested that lower level of cross-linking effect occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation.
format Thesis
author Chung, Kok Heung
author_facet Chung, Kok Heung
author_sort Chung, Kok Heung
title Structural-functionality changes of corn starches induced by gamma irradiation
title_short Structural-functionality changes of corn starches induced by gamma irradiation
title_full Structural-functionality changes of corn starches induced by gamma irradiation
title_fullStr Structural-functionality changes of corn starches induced by gamma irradiation
title_full_unstemmed Structural-functionality changes of corn starches induced by gamma irradiation
title_sort structural-functionality changes of corn starches induced by gamma irradiation
publishDate 2015
url https://eprints.ums.edu.my/id/eprint/40598/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/40598/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/40598/
_version_ 1809140077474873344
score 13.211869

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