Physicochemical and thermal properties of gamma-irradiated sago (Metroxylon sagu) starch

Zainon Othman, Osman Hassan, Kamaruddin Hashim

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Sago (Metroxylon sagu) starch was exposed to gamma-irradiation in air at doses 6, 10 and 25. kGy. Subsequent changes in the physicochemical and thermal properties were measured. The apparent amylose content and swelling power of irradiated sago starch was significantly reduced while reducing sugars and starch solubility were significantly increased due to degradation. X-ray diffraction studies showed that radiation did not affect the crystalline type but induced a decrease in the degree of crystallinity, indicating the destruction of the ordered distribution of neighboring polysaccharide chains in the starch granules, in particular of the amylopectin component, which is responsible for starch crystallinity. Differential scanning calorimetry (DSC) of irradiated sago starch showed a small but significant increase in the onset and peak transition temperatures at 10 and 25. kGy dose; the conclusion temperature and gelatinization enthalpy was not affected. SEM and particle size analysis produced no evidence of physical damage to sago starch up to 25. kGy dose radiation treatment since the granular appearance and size distribution was retained.

Original languageEnglish
Pages (from-to)48-53
Number of pages6
JournalRadiation Physics and Chemistry
Volume109
DOIs
Publication statusPublished - 1 Apr 2015

Fingerprint

starches
thermodynamic properties
dosage
crystallinity
polysaccharides
radiation
sugars
swelling
destruction
heat measurement
solubility
enthalpy
transition temperature
degradation
damage
scanning electron microscopy
irradiation
scanning
air
diffraction

Keywords

  • Gamma-irradiation
  • Physicochemical
  • Sago starch
  • Thermal properties

ASJC Scopus subject areas

  • Radiation

Cite this

Physicochemical and thermal properties of gamma-irradiated sago (Metroxylon sagu) starch. / Othman, Zainon; Hassan, Osman; Hashim, Kamaruddin.

In: Radiation Physics and Chemistry, Vol. 109, 01.04.2015, p. 48-53.

Research output: Contribution to journalArticle

Othman, Zainon ; Hassan, Osman ; Hashim, Kamaruddin. / Physicochemical and thermal properties of gamma-irradiated sago (Metroxylon sagu) starch. In: Radiation Physics and Chemistry. 2015 ; Vol. 109. pp. 48-53.
@article{4eb1e66474ae4c8499b449fb84b2920a,
title = "Physicochemical and thermal properties of gamma-irradiated sago (Metroxylon sagu) starch",
abstract = "Sago (Metroxylon sagu) starch was exposed to gamma-irradiation in air at doses 6, 10 and 25. kGy. Subsequent changes in the physicochemical and thermal properties were measured. The apparent amylose content and swelling power of irradiated sago starch was significantly reduced while reducing sugars and starch solubility were significantly increased due to degradation. X-ray diffraction studies showed that radiation did not affect the crystalline type but induced a decrease in the degree of crystallinity, indicating the destruction of the ordered distribution of neighboring polysaccharide chains in the starch granules, in particular of the amylopectin component, which is responsible for starch crystallinity. Differential scanning calorimetry (DSC) of irradiated sago starch showed a small but significant increase in the onset and peak transition temperatures at 10 and 25. kGy dose; the conclusion temperature and gelatinization enthalpy was not affected. SEM and particle size analysis produced no evidence of physical damage to sago starch up to 25. kGy dose radiation treatment since the granular appearance and size distribution was retained.",
keywords = "Gamma-irradiation, Physicochemical, Sago starch, Thermal properties",
author = "Zainon Othman and Osman Hassan and Kamaruddin Hashim",
year = "2015",
month = "4",
day = "1",
doi = "10.1016/j.radphyschem.2014.12.003",
language = "English",
volume = "109",
pages = "48--53",
journal = "Radiation Physics and Chemistry",
issn = "0969-806X",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Physicochemical and thermal properties of gamma-irradiated sago (Metroxylon sagu) starch

AU - Othman, Zainon

AU - Hassan, Osman

AU - Hashim, Kamaruddin

PY - 2015/4/1

Y1 - 2015/4/1

N2 - Sago (Metroxylon sagu) starch was exposed to gamma-irradiation in air at doses 6, 10 and 25. kGy. Subsequent changes in the physicochemical and thermal properties were measured. The apparent amylose content and swelling power of irradiated sago starch was significantly reduced while reducing sugars and starch solubility were significantly increased due to degradation. X-ray diffraction studies showed that radiation did not affect the crystalline type but induced a decrease in the degree of crystallinity, indicating the destruction of the ordered distribution of neighboring polysaccharide chains in the starch granules, in particular of the amylopectin component, which is responsible for starch crystallinity. Differential scanning calorimetry (DSC) of irradiated sago starch showed a small but significant increase in the onset and peak transition temperatures at 10 and 25. kGy dose; the conclusion temperature and gelatinization enthalpy was not affected. SEM and particle size analysis produced no evidence of physical damage to sago starch up to 25. kGy dose radiation treatment since the granular appearance and size distribution was retained.

AB - Sago (Metroxylon sagu) starch was exposed to gamma-irradiation in air at doses 6, 10 and 25. kGy. Subsequent changes in the physicochemical and thermal properties were measured. The apparent amylose content and swelling power of irradiated sago starch was significantly reduced while reducing sugars and starch solubility were significantly increased due to degradation. X-ray diffraction studies showed that radiation did not affect the crystalline type but induced a decrease in the degree of crystallinity, indicating the destruction of the ordered distribution of neighboring polysaccharide chains in the starch granules, in particular of the amylopectin component, which is responsible for starch crystallinity. Differential scanning calorimetry (DSC) of irradiated sago starch showed a small but significant increase in the onset and peak transition temperatures at 10 and 25. kGy dose; the conclusion temperature and gelatinization enthalpy was not affected. SEM and particle size analysis produced no evidence of physical damage to sago starch up to 25. kGy dose radiation treatment since the granular appearance and size distribution was retained.

KW - Gamma-irradiation

KW - Physicochemical

KW - Sago starch

KW - Thermal properties

UR - http://www.scopus.com/inward/record.url?scp=84920166240&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84920166240&partnerID=8YFLogxK

U2 - 10.1016/j.radphyschem.2014.12.003

DO - 10.1016/j.radphyschem.2014.12.003

M3 - Article

AN - SCOPUS:84920166240

VL - 109

SP - 48

EP - 53

JO - Radiation Physics and Chemistry

JF - Radiation Physics and Chemistry

SN - 0969-806X

ER -