Starch Digestibility and Functional Properties of Rice Starch Subjected to Gamma Radiation

This study investigated the effect of gamma radiation on the digestibility and functional properties of rice starch. Rice cultivars IRGA417 and IAC202 were used for isolation of starch by the alkaline method. Starch samples were irradiated with 1, 2 and 5 kGy doses of 60Co at a rate of 0.4 kGy/h.A c...

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Bibliographic Details
Published in:Rice science 2018, Vol.25 (1), p.42-51
Main Authors: Polesi, Luís Fernando, Sarmento, Silene Bruder Silveira, Canniatti-Brazaca, Solange Guidolin
Format: Article
Language:English
Subjects:
amylose
digestibility
irradiation
Oryza
Oryza sativa
sativa
starch
swelling
viscosity
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Summary:This study investigated the effect of gamma radiation on the digestibility and functional properties of rice starch. Rice cultivars IRGA417 and IAC202 were used for isolation of starch by the alkaline method. Starch samples were irradiated with 1, 2 and 5 kGy doses of 60Co at a rate of 0.4 kGy/h.A control sample, which was not irradiated, was used for comparison. Irradiated and control starches were characterized by in vitro starch digestibility, total dietary fiber, color, water absorption index, water solubility index, syneresis, swelling factor, amylose leaching, pasting properties and gel firmness.Irradiations changed starch digestibility differently in either cultivar. Increasing radiation doses promoted increase in the color parameter b* (yellow), elevation in the capacity to absorb water, and solubility in water as well as the amylose leached from granules for both cultivars. Pasting properties showed a decrease that was proportional to the dose applied, caused by the depolymerization of starch molecules.Gel firmness of the starch from IAC202 was inversely proportional to the radiation dose applied, whereas for IRGA417, there was a reduction at 5 kGy dose. Rice starches can be modified by irradiation to exhibit different functional characteristics and they can be used by the food industries in products such as soups,desserts, flans, puddings and others.
ISSN:1672-6308
1876-4762
DOI:10.1016/j.rsci.2017.08.003