| Popis: |
The paper presents the effect of electron beam (e-beam) irradiation on potato starch. Starch powder was exposed to e-beam source of doses 30, 60 and 90 kGy and the effect of irradiation treatment on structural, thermal, morphological and viscosity properties of starch granules were studied. Signals were traced from electron spin resonance (ESR) spectroscopy indicating that free radicals are formed on irradiation. The results have showed that the viscosity of starch solution decreases whereas solubility increases on irradiation. Gelatinization temperature decreased following irradiation from differential scanning calorimetry studies. From fourier transform infrared (FTIR) studies, the intensity of absorption band 999 cm−1 increases on irradiation which indicates an increase in amorphous nature of starch. The X-ray diffraction results are in good agreement with the FTIR studies regarding crystallinity. The surface structure of the starch granules have changed significantly at high dose of irradiation from scanning electron microscopy. |
