Structure and properties of electron-beam irradiated potato starch

Abstract

The supermolecular structure of potato starch modified by electron-beam irradiation was studied and factors that determine its solubility in cold water were revealed. It was shown that the treatment of starch in air at doses up to 440 kGy is accompanied by its amorphization and degradation of macromolecules, whereas an increase in the amount of oxidized groups is insignificant and grain morphology remains unchanged. A decrease in the crystallinity and the degree of polymerization after irradiation results in enhancement of starch solubility in cold water from 5 to 70%.