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Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch
The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirabl...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369607/ https://www.ncbi.nlm.nih.gov/pubmed/35956797 http://dx.doi.org/10.3390/molecules27154838 |
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author | Lee, Jau-Shya Akanda, Jahurul Haque Fong, Soon Loong Siew, Chee Kiong Ho, Ai Ling |
author_facet | Lee, Jau-Shya Akanda, Jahurul Haque Fong, Soon Loong Siew, Chee Kiong Ho, Ai Ling |
author_sort | Lee, Jau-Shya |
collection | PubMed |
description | The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (T(o)-5) and 10 °C (T(o)-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R(1047/1022)), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at T(o)-5 promoted more crystalline perfection as compared to T(o)-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications. |
format | Online Article Text |
id | pubmed-9369607 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93696072022-08-12 Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch Lee, Jau-Shya Akanda, Jahurul Haque Fong, Soon Loong Siew, Chee Kiong Ho, Ai Ling Molecules Article The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (T(o)-5) and 10 °C (T(o)-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R(1047/1022)), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at T(o)-5 promoted more crystalline perfection as compared to T(o)-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications. MDPI 2022-07-28 /pmc/articles/PMC9369607/ /pubmed/35956797 http://dx.doi.org/10.3390/molecules27154838 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lee, Jau-Shya Akanda, Jahurul Haque Fong, Soon Loong Siew, Chee Kiong Ho, Ai Ling Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch |
title | Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch |
title_full | Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch |
title_fullStr | Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch |
title_full_unstemmed | Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch |
title_short | Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch |
title_sort | effects of annealing on the properties of gamma-irradiated sago starch |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9369607/ https://www.ncbi.nlm.nih.gov/pubmed/35956797 http://dx.doi.org/10.3390/molecules27154838 |
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