Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch

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dc.contributor.authorTEIXEIRA, BRUNA S.
dc.contributor.authorGARCIA, RAFAEL H.L.
dc.contributor.authorTAKINAMI, PATRICIA Y.I.
dc.contributor.authorDEL MASTRO, NELIDA L.
dc.coverageInternacionalpt_BR
dc.date.accessioned2018-04-18T13:24:03Z
dc.date.available2018-04-18T13:24:03Z
dc.date.issued2018pt_BR
dc.description.abstractThe objective of this work was to evaluate the effect of irradiation treatment on physicochemical properties of three natural polymers, i.e. native potato and corn starches and a typical Brazilian product, cassava starch modified through fermentation-sour cassava- and also to prepare composite hydrocolloid films based on them. Starches were irradiated in a Co-60 irradiation chamber in doses up to 15 kGy, dose rate about 1 kGy/h. Differences were found in granule size distribution upon irradiation, mainly for corn and cassava starch but radiation did not cause significant changes in granule morphology. The viscosity of the potato, corn and cassava starches hydrogels decreased as a function of absorbed dose. Comparing non-irradiated and irradiated starches, changes in the Fourier transform infrared (FTIR) spectra in the 2000-1500 cm(-1) region for potato and corn starches were observed but not for the cassava starch. Maximum rupture force of the starch-based films was affected differently for each starch type; color analysis showed that doses of 15 kGy promoted a slight rise in the parameter b* (yellow color) while the parameter L* (lightness) was not significantly affected; X-ray diffraction patterns remained almost unchanged by irradiation.pt_BR
dc.format.extent44-49pt_BR
dc.identifier.citationTEIXEIRA, BRUNA S.; GARCIA, RAFAEL H.L.; TAKINAMI, PATRICIA Y.I.; DEL MASTRO, NELIDA L. Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch. <b>Radiation Physics and Chemistry</b>, v. 142, p. 44-49, 2018. DOI: <a href="https://dx.doi.org/10.1016/j.radphyschem.2017.09.001">10.1016/j.radphyschem.2017.09.001</a>. Disponível em: http://repositorio.ipen.br/handle/123456789/28857.
dc.identifier.doi10.1016/j.radphyschem.2017.09.001pt_BR
dc.identifier.issn0969-806Xpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-3602-6857
dc.identifier.percentilfi53.70en
dc.identifier.percentilfiCiteScore61.00
dc.identifier.urihttp://repositorio.ipen.br/handle/123456789/28857
dc.identifier.vol142pt_BR
dc.relation.ispartofRadiation Physics and Chemistrypt_BR
dc.rightsopenAccesspt_BR
dc.subjectstarch
dc.subjectcassava
dc.subjectpotatoes
dc.subjectgamma radiation
dc.subjectviscosity
dc.subjectfourier transform spectrometers
dc.subjectx-ray diffraction
dc.subjectinfrared spectrometers
dc.subjectradiation effects
dc.subjectabsorbed radiation doses
dc.subjectcobalt 60
dc.subjectdose rates
dc.subjectfilms
dc.subjectirradiation
dc.subjectvisible radiation
dc.subjectx radiation
dc.titleComparison of gamma radiation effects on natural corn and potato starches and modified cassava starchpt_BR
dc.typeArtigo de periódicopt_BR
dspace.entity.typePublication
ipen.autorNELIDA LUCIA DEL MASTRO
ipen.autorPATRICIA YOKO INAMURA
ipen.autorRAFAEL HENRIQUE LAZZARI GARCIA
ipen.autorBRUNA SAPORITO TEIXEIRA
ipen.codigoautor1225
ipen.codigoautor4026
ipen.codigoautor3498
ipen.codigoautor12102
ipen.contributor.ipenauthorNELIDA LUCIA DEL MASTRO
ipen.contributor.ipenauthorPATRICIA YOKO INAMURA
ipen.contributor.ipenauthorRAFAEL HENRIQUE LAZZARI GARCIA
ipen.contributor.ipenauthorBRUNA SAPORITO TEIXEIRA
ipen.date.recebimento18-04pt_BR
ipen.identifier.fi1.984pt_BR
ipen.identifier.fiCiteScore2.9
ipen.identifier.ipendoc24329pt_BR
ipen.identifier.iwosWoSpt_BR
ipen.range.fi1.500 - 2.999
ipen.range.percentilfi50.00 - 74.99
ipen.type.genreArtigo
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sigepi.autor.atividadeTEIXEIRA, BRUNA S.:12102:210:Spt_BR
sigepi.autor.atividadeGARCIA, RAFAEL H.L.:3498:730:Npt_BR
sigepi.autor.atividadeTAKINAMI, PATRICIA Y.I.:4026:210:Npt_BR
sigepi.autor.atividadeDEL MASTRO, NELIDA L.:1225:210:Npt_BR
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