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
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spelling	my-ums-ep.405982024-08-16T06:57:42Z Structural-functionality changes of corn starches induced by gamma irradiation 2015 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 https://eprints.ums.edu.my/id/eprint/40598/ https://eprints.ums.edu.my/id/eprint/40598/1/24%20PAGES.pdf text en public https://eprints.ums.edu.my/id/eprint/40598/2/FULLTEXT.pdf text en validuser masters Universiti Malaysia Sabah Institut Penyelidikan Bioteknologi
institution	Universiti Malaysia Sabah
collection	UMS Institutional Repository
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
qualification_level	Master's degree
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
granting_institution	Universiti Malaysia Sabah
granting_department	Institut Penyelidikan Bioteknologi
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
_version_	1811770535592329216

Structural-functionality changes of corn starches induced by gamma irradiation

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