International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

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 Volume 7, Issue 3 (March 2020), Pages: 119-124

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 Original Research Paper

 Title: Electron beam irradiated maize starch: Changes in structural, physico-chemical properties, and digestibility

 Author(s): Khanh Son Trinh 1, *, Thuy Linh Nguyen 2

 Affiliation(s):

 1Faculty of Chemical and Food Technology, HCMC University of Technology and Education, Ho Chi Minh, Vietnam
 2Faculty of Fisheries, Nong Lam University, Ho Chi Minh, Vietnam

  Full Text - PDF          XML

 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0000-0002-6365-2693

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2020.03.013

 Abstract:

Electron beam (EB) irradiation was applied on maize starch at doses from 0 to 7 kGy. Electron beam irradiation resulted in (a) depolymerization of starch molecules, (b) formation of cross-linkages leading to the increasing of crystalline regions, and (c) degradation of the large crystalline region to smaller one. The increasing of irradiation dose resulted in the reduction of pH, reduced viscosity, molecular weight, and the increase of free acid content. During treatment, the color of the sample became darker. FITR spectra, A-type X-ray diffraction pattern and the ratio of amorphous/alpha-helix region of starches were not significantly changed during treatment. These mechanisms above caused not only the changes in amylose content but also the reduction of swelling factor and the increase of solubility. Furthermore, the interaction of these mechanisms could be explained to the conversion between slowly digestible starch and resistant starch fractions. 

 © 2020 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Digestibility, Electron beam, FTIR, Maize starch, Molecular weight, X-ray diffraction

 Article History: Received 8 October 2019, Received in revised form 5 January 2020, Accepted 8 January 2020

 Acknowledgment:

I would like to express my deepest appreciation to all those who provided me the possibility to complete this study. A special gratitude I give to Ho Chi Minh City University of Technology and Education in stimulating suggestions and encouragement, helped me to finish this study. This work was supported by the Ho Chi Minh City University of Technology and Education.

 Compliance with ethical standards

 Conflict of interest: The authors declare that they have no conflict of interest.

 Citation:

 Trinh KS and Nguyen TL (2020). Electron beam irradiated maize starch: Changes in structural, physico-chemical properties, and digestibility. International Journal of Advanced and Applied Sciences, 7(3): 119-124

 Permanent Link to this page

 Figures

 Fig. 1 Fig. 2 Fig. 3

 Tables

 Table 1

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