Life Sciences Commons^™

Physico-Chemical Changes Occurring In Gamma Irradiated Flours Studied By Small-Angle X-Ray Scattering, K. Ciesla, T. Zoltowski, R. Diduszko

Food Structure

Commercial samples of wheat, rye and potato flour and flaked oats, as well as ground flaked oats and fresh potatoes were gamma-irradiated (20 or 30 kGy dose). The products and appropriate control samples were inves tigated by small-angle X-ray scattering (SAXS) in the range of 28 from 0.357 to 6.46 degree (CuKa radiation). The results were compared with those obta ined for pure potato starch. Effects of grinding and heating at 100° Con SAXS results were also examined.

Different scattering curves were obtained for various unirradiated products. Refl ect ions derived from starch were de tected for some uni rradiated …

Microstructural Approach To Legume Seeds For Food Uses, Kyoko Saio, Michiko Monma

Food Structure

This review summarizes the microstructures of several seed legumes based on previous work and some new findings. Fifteen species of tropically grown legumes , adzuki bean and soybeans (a leading variety and two local va rietie s) were examined by light and transmission electron microscopy in relation to food uses. Processing of adzuki beans to form Q!l bean paste is dis cussed to illustrate the effects of processing on microstructure of starch g rains. Differences in contents, shape and size of starch grains are emphasized in a comparison of soybeans wi th other legumes.

Properties Of Irradiated Starches, A. S. Sokhey, M. A. Hanna

Food Structure

Properties of irradiated starches have been outlined in this review . ')' -radiation generates free radicals on starch molecules which cause changes in starch properties . The intensity of free radicals is dependent upon starch moisture content , and temperature and duration of storage. Increasing dosages of -y-irradiation creates in creasing intensities of free radicals on carbohydrates. These free radicals are responsible for bringing about molecular changes and fragmentation of starch molec ules. Increasing ')' -irradiation dosages cause an in crease in acidity , and decreases in viscosity and water solubility of starches. The granule structure remains visually undamaged at …

Relationship Between The Starch Granule Structure And The Textural Properties Of Heat-Induced Surimi Gels, V. Verrez-Bagnis, B. Bouchet, D. J. Gallant

Food Structure

Starch, used as a textural additive in heat-induced surimi gel, influences the rigidity of the protein gel matrix and hence the gel strength according to its botanical characteristics. The present study focuses on the correlations existing between the textural properties of heatind uced surimi gels obtained by physical measurements and the characteristics of different commercial starches. The gelatinization temperature of starch was closely related to the expressible moisture, work to fracture, and elongation. Behaviour of starchy components during thermal processing and its relationship to fish protein gel matrix were studied by light and electron microscopy. These studies showed differences in …