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Journal of Polymer & Composites Original Research

Effect of Gamma and Electron Beam Irradiations on Crystalline and Gelatinization Properties of Edible Potato Starch

  1. N. Venkateswara Rao Department of Physics and Electronics, Chaitanya (Demeed to be University), Himayathagar (V), Moinabad (M), Ranga Reddy (D), Hyderabad
  2. Amireddy Raju Department of Physics and Electronics, Chaitanya (Demeed to be University), Himayathagar (V), Moinabad (M), Ranga Reddy (D), Hyderabad
  3. N. Rajeswara Rao Department of Physics, Aditya University, Surampalem
  4. B. Sanjeeva Rao Department of Physics, AVV Degree College, Warangal

Abstract

Exposure of food material to radiation causes changes in crystalline (damage of crystal structure / lattice distortion), and gelatinization (digestive)properties. Potato starch (PS) is one of the important globally used food supplement in different forms like chips, curries, cusins etc. During its use the PS is exposed to radiations, altering its molecular structure (due to chain cleavages) and bring changes in structural and physical properties ; sometimes ill – effects also. In this context the authors attempt to investigate the changes induced by gamma, electron beam (EB) radiations on crystalline and gelatinization properties of PS irradiated to30, 60, 90 K Gy radiation doses using X-ray diffraction (XRD), and DSC methods. The XRD data suggest, shift / change in peak position/ peak intensity of peaks caused by the damage of helical crystalline structure and subsequent lattice distortion. Using the XRD data the degree of crystallinity and lattice distortion using Williamson – Hall method at various radiation doses. The results indicate fall of crystalline content and rise of amorphosity with increase of radiation dose. The results suggest the cleavage of double helical structure, the lattice distortion is expected to take place. Due to the depletion of crystalline regions, the gelatinization temperature (T gel) and gelatinization enthalpy have considerably decreased with increase of radiation dose suggesting the increase of digestive properties as per DSC data. The decrease of crystalline properties and gelatinization properties is more in gamma radiation when compared to gamma radiation.

Keywords

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