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

Wenqing Zhao; Wei Liang; Gulnazym Ospankulova; Marat Muratkhan; Kakimova Zhainagul Kh; Wenhao Li

doi:10.1016/j.foodchem.2023.136690

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

Food Chem. 2023 Nov 30:427:136690. doi: 10.1016/j.foodchem.2023.136690. Epub 2023 Jun 22.

Authors

Wenqing Zhao¹, Wei Liang¹, Gulnazym Ospankulova², Marat Muratkhan³, Kakimova Zhainagul Kh⁴, Wenhao Li⁵

Affiliations

¹ Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
² College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana 010000, Kazakhstan.
³ College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana 010000, Kazakhstan; College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey 071412, Kazakhstan.
⁴ College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey 071412, Kazakhstan.
⁵ Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China. Electronic address: liwenhao@nwsuaf.edu.cn.

PMID: 37364318
DOI: 10.1016/j.foodchem.2023.136690

Abstract

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.

Keywords: Broad bean starch; Electron beam irradiation; Multiple-scale structure; Physicochemical properties; Ultra-high pressure.

MeSH terms

Amylopectin
Amylose
Electrons
Fabaceae* / chemistry
Starch / chemistry
Vicia faba* / metabolism
Viscosity

Substances

Starch
Amylopectin
Amylose