Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties

•Ultra-high pressure (UHP) and E-beam irradiation (EBI) had synergistic modification effect on fava bean starch.•EBI affected the internal structure of starch granules, and the morphology is not obvious changed.•EBI led to molecular degradation and rearrangement of UHP starch.•The combined treatment...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2023-11, Vol.427, p.136690-136690, Article 136690
Main Authors: Zhao, Wenqing, Liang, Wei, Ospankulova, Gulnazym, Muratkhan, Marat, Zhainagul Kh, Kakimova, Li, Wenhao
Format: Article
Language:English
Subjects:
Amylopectin
Amylose
Broad bean starch
Electron beam irradiation
Electrons
Fabaceae - chemistry
Multiple-scale structure
Physicochemical properties
Starch - chemistry
Ultra-high pressure
Vicia faba - metabolism
Viscosity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Ultra-high pressure (UHP) and E-beam irradiation (EBI) had synergistic modification effect on fava bean starch.•EBI affected the internal structure of starch granules, and the morphology is not obvious changed.•EBI led to molecular degradation and rearrangement of UHP starch.•The combined treatment reduced the relative crystallinity and R1047/1022 ratio of starch.•Resistant starch content showed different trends depending on the treatment. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136690