Effect of 60Co-γ Radiation on Potato Starch Characteristics

doi:10.7506/spkx1002-6630-201121004

Abstract

Abstract: Potato starch samples were radiated by 0, 4, 8, 10, 12, 16 kGy and 20 kGy 60Co-γ, respectively. The changes of starch granule morphology and the transparency, viscosity thermo-stability and viscosity cold-stability of starch paste were measured. After 60Co-γ radiation, the granular appearance of potato starch underwent little change, and the average size became smaller. The transparency, viscosity thermo-stability and viscosity cold-stability of potato starch paste increased while the peak viscosity revealed opposite changes. When the radiation dose was higher than 10 kGy, the peak viscosity, viscosity thermo-stability and viscosity cold-stability of potato starch tended to be stable. These results can provide a theoretical basis for producing modified potato starch.

Key words: potato starch, radiation, granular appearance, viscosity

CLC Number:

TS235.2

FAN Bei，MA Jing，LI Shu-rong，LI Qing-peng，WANG Feng，ZHOU Hong-jie，HA Yi-ming. Effect of 60Co-γ Radiation on Potato Starch Characteristics[J]. FOOD SCIENCE, 2011, 32(21): 17-19.

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Effect of 60Co-γ Radiation on Potato Starch Characteristics

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