文献类型：期刊文献

英文题名：Differentiation of electron beam and X-ray irradiation modified starch under vacuum conditions: Multi-scale structure and properties

作者：Liang, Danyang[1,2];Luo, Lin[2];Luo, Haiyu[2];Liu, Qing[2];Temirlan, Khamiddolov[2];Li, Wenhao[2];Yan, Wenjie[1]

第一作者：Liang, Danyang

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Engn Res Ctr Grain & Oil Functionalized Proc Univ, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China

第一机构：北京联合大学生物化学工程学院|北京联合大学应用文理学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;

年份：2024

卷号：211

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20244217198260);Scopus(收录号：2-s2.0-85206132108);WOS:【SCI-EXPANDED(收录号:WOS:001338741500001)】；

基金：Acknowledgments This work was financially supported by the National Natural Science Foundation of China (No.32172244) .

语种：英文

外文关键词：Lentil starch; Electron beam irradiation; X-ray irradiation; Vacuum environment; Multi-scale structure

摘要：This study modified lentil starch stored in a vacuum and regular (Ziplock-packed) conditions using electron beam irradiation and X-rays. The effects of these irradiations and environments on starch modification were evaluated by comparing changes in physicochemical and functional properties. Both electron beam and X-ray irradiation significantly reduced the short-range order and molecular weight of the starch while increasing the content of short chains. Under a vacuum environment, all irradiations exhibited more substantial degradation effects than regular conditions. Electron beam irradiation significantly reduced the relative crystallinity and the content of long chains, whereas X-rays had a more pronounced impact on disrupting the crystal structure of lentil starch. The vacuum environment enhanced the effectiveness of irradiation in improving the antidigestive properties of starch, leading to an increase in resistant starch content from 75.75% to 79.22%. This study offers new insights into producing modified starches using irradiation in combination with specific treatment environments.