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Article: Pasting properties of γ-irradiated rice starches as affected by pH

TitlePasting properties of γ-irradiated rice starches as affected by pH
Authors
Keywordsγ-irradiation
Pasting viscosity
PH
Starch
Issue Date2002
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2002, v. 50 n. 2, p. 336-341 How to Cite?
AbstractChanges in the viscosity properties of γ-irradiated rice starches (from 1 to 25% amylose content) from four genotypes (JY293, Jiayu 293; XS, Xiushui; ZF504, Zhefu 504; and ZXN, Zaoxiannuo) during pasting in water (pH 7) or in different pH solutions were studied using a rapid visco analyzer. Peak viscosity (PV) of all native rice starches was little affected at pH 4 and 10, while hot paste viscosity (HPV) and cool paste (final) viscosity (CPV) were generally lower at pH 4 and higher at pH 10 as compared with that at pH 7. The PV, HPV, and CPV of γ-irradiated starches were higher at pH 4 and lower at pH 10 than pH 7. All viscosity characteristics of native rice starches were reduced in stronger alkali (pH 11.5) or acidic (pH 2.5) solutions. However, the γ-irradiated starches were substantially higher at pH 2.5 but lower at pH 11.5, indicating that the effect of irradiation was highly pH dependent. The swelling volume of irradiated ZF504 and JY293 starch at all irradiation levels was higher at pH 4 than pH 7, while the values were lowest at pH 2.5. The irradiated ZXN and XS starches had higher swelling volumes at pH 4 and pH 2.5 than pH 7. Differential scanning calorimetry analysis showed that γ-irradiation caused progressively lower gelatinization peak temperature (T p) and higher gelatinization range (T r) at pH 7. T p was higher and T r was lower at a much stronger acidic condition (pH 1) for both native and irradiated starches. The possibility of using viscosity changes in low pH for the detection of irradiated starch was discussed.
Persistent Identifierhttp://hdl.handle.net/10722/68416
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBao, Jen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:04:25Z-
dc.date.available2010-09-06T06:04:25Z-
dc.date.issued2002en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2002, v. 50 n. 2, p. 336-341en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68416-
dc.description.abstractChanges in the viscosity properties of γ-irradiated rice starches (from 1 to 25% amylose content) from four genotypes (JY293, Jiayu 293; XS, Xiushui; ZF504, Zhefu 504; and ZXN, Zaoxiannuo) during pasting in water (pH 7) or in different pH solutions were studied using a rapid visco analyzer. Peak viscosity (PV) of all native rice starches was little affected at pH 4 and 10, while hot paste viscosity (HPV) and cool paste (final) viscosity (CPV) were generally lower at pH 4 and higher at pH 10 as compared with that at pH 7. The PV, HPV, and CPV of γ-irradiated starches were higher at pH 4 and lower at pH 10 than pH 7. All viscosity characteristics of native rice starches were reduced in stronger alkali (pH 11.5) or acidic (pH 2.5) solutions. However, the γ-irradiated starches were substantially higher at pH 2.5 but lower at pH 11.5, indicating that the effect of irradiation was highly pH dependent. The swelling volume of irradiated ZF504 and JY293 starch at all irradiation levels was higher at pH 4 than pH 7, while the values were lowest at pH 2.5. The irradiated ZXN and XS starches had higher swelling volumes at pH 4 and pH 2.5 than pH 7. Differential scanning calorimetry analysis showed that γ-irradiation caused progressively lower gelatinization peak temperature (T p) and higher gelatinization range (T r) at pH 7. T p was higher and T r was lower at a much stronger acidic condition (pH 1) for both native and irradiated starches. The possibility of using viscosity changes in low pH for the detection of irradiated starch was discussed.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectγ-irradiationen_HK
dc.subjectPasting viscosityen_HK
dc.subjectPHen_HK
dc.subjectStarchen_HK
dc.titlePasting properties of γ-irradiated rice starches as affected by pHen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=50&spage=336&epage=341&date=2002&atitle=Pasting+properties+of+gamma-irradiated+rice+starches+as+affected+by+pHen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf010230cen_HK
dc.identifier.scopuseid_2-s2.0-0037116428en_HK
dc.identifier.hkuros65886en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0037116428&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume50en_HK
dc.identifier.issue2en_HK
dc.identifier.spage336en_HK
dc.identifier.epage341en_HK
dc.identifier.isiWOS:000173214500016-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBao, J=7201398486en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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