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Journal of Polymer & Composites Original Research

Effect of Radiation Dose, Dose Rate and Annealing Temperature on Edible Potato Starch by Spectroscopic Methods

  1. D. Laxminarayana Department of Physics and Electronics, Chaitanya (Deemed to be University), Himayatnagar(V), Moinabad(M), RR(D), Hyderabad
  2. B. Somandha Sharma Department of Physics, TGTERBC M Nagarkurnool
  3. B. Sanjeeva Rao Department of Physics, AVV Degree College, Warangal
  4. N. Rajeswar Rao Department of Physics, Aditya University, Surampalem
  5. A. Raju Department of Physics and Electronics, Chaitanya (Deemed to be University), Himayatnagar(V), Moinabad(M), RR(D), Hyderabad

Abstract

Potato starch (PS) is a favorite food choice in different forms. During its storage and applications the PS is exposed to different radiations. In the present study the authors attempt to compare radiation effects (gamma and Electron beam of same radiation dose) in PS by Electron spin resonance (ESR) and Fourier transform infrared (FTIR) methods. ESR spectra of gamma irradiated PS appeared to have resolved shapes than the electron beam (EB) irradiated counter parts. The spectral changes are thought arise due to changes in crystallinity, crystalline structure and amylose content of starch molecule due to irradiation. Free radicals produced in PS (gamma and EB) are identified by recording ESR spectra. Computer simulation are used to analyze ESR spectra and the data suggest presence of at least three types of free radicals (radical I radical II and radical III), formed the by cleavage of 1 - 4 and 1 - 6 glucosidic bonds of starch molecule. Formation of chain cleavages and crystalline changes are confirmed by the FTIR data. Free radical concentration increased linearly (gamma and EB) with radiation dose suggesting the possible use of PS for dosimetric applications. The ESR line shape and spectral features almost remain same up to elevated temperature suggesting the ideal qualities of PS dosimeter. The data further suggest that free radicals produced in PS have high thermal stability and have an activation energy of (85 K J /mole) as evaluated from Bloch analysis.

Keywords

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