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

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cris.virtual.author-orcid0000-0003-4570-7221
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cris.virtualsource.author-orciddafe00c4-99bb-45f5-8886-d6f261ff6cb3
dc.abstract.enIn 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorKurdziel, Magdalena
dc.contributor.authorŁabanowska, Maria
dc.contributor.authorPietrzyk, Sławomir
dc.contributor.authorPająk, Paulina
dc.contributor.authorKrólikowska, Karolina
dc.contributor.authorSzwengiel, Artur
dc.date.accessioned2026-02-13T09:43:37Z
dc.date.available2026-02-13T09:43:37Z
dc.date.issued2022
dc.description.bibliographyil., bibliogr
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if11,2
dc.description.number1 August 2022
dc.description.points140
dc.description.volume289
dc.identifier.doi10.1016/j.carbpol.2022.119439
dc.identifier.eissn1879-1344
dc.identifier.issn0144-8617
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7329
dc.languageen
dc.relation.ispartofCarbohydrate Polymers
dc.relation.pagesart. 119439
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enamylose
dc.subject.enamylopectin
dc.subject.enmechanism of radical formation
dc.subject.enstarch irradiation
dc.subject.enstarch structure
dc.titleThe effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume289