The effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components

Abstract

In this work, UV-B irradiation, an environmentally friendly modification method, was applied to corn and potato carbohydrates. The influence of irradiation on starch properties was compared with that observed for starch oxidation with NaClO. The changes in the structures of starch carbohydrates were investigated by X-ray diffraction (XRD), electron paramagnetic resonance (EPR) and chromatographic methods. Functional properties such as viscosity, water binding capacity and solubility as well as pasting characteristics and thermodynamic parameters of gelatinization, resulting from structural changes were determined. UV-B irradiation was found to be a milder modification method than chemical oxidation. The potato carbohydrates, especially amylose, appeared to be more susceptible to changes upon irradiation, whereas corn ones, particularly amylopectin, were more stable and their properties changed to a smaller extent. Similarly, functional properties were not significantly influenced by UV-B treatment. EPR studies revealed the mechanism of depolymerization of starch carbohydrates via formation of stable carbon-centered radicals.

Keywords: Amylopectin; Amylose; Mechanism of radical formation; Starch irradiation; Starch structure.