Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties
Zhao W. Liang W. Ospankulova G. Muratkhan M. Zhainagul Kh K. Li W.
30 November 2023Elsevier Ltd
Food Chemistry
2023#427
To investigate the synergistic effect of electron beam irradiation (EBI) on the ultra-high pressure (UHP) modification of broad bean starch, various pressures (200, 400, 600 MPa) combined with different irradiation doses (3, 6, 12 kGy) were used to modify the structure-properties of broad bean starch in this study. The results showed that both UHP and EBI induced a reduction of amylopectin molecular weight (Mw) and depolymerization of long chains, caused the loss of short-range ordered structure and imperfection of crystal structure, and improved starch viscosity, solubility and enzyme sensitivity. Furthermore, the applied pressure causes changes in starch granule structure, upon which EBI promotes further degradation and depolymerization of starch by affecting the crystalline and amorphous regions. Hence, appropriate doses of EBI treatment can impart more desirable processing properties to UHP-modified starches, and EBI can be used as a promising way to promote starch modification further.
Broad bean starch , Electron beam irradiation , Multiple-scale structure , Physicochemical properties , Ultra-high pressure
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Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, Yangling, 712100, China
College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana, 010000, Kazakhstan
College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey, 071412, Kazakhstan
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies
College of Food Technology
College of Food Technology
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