V.V. Litvyak, V.V. Moskva, E.K. Koptelova, V.G. Kostenko, G.Ch. Ospankulova
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Summary. It was established that irradiation of potato starch by accelerated electrons (dose from 110 to 440 kGy) results in significant amorphization of its structure saving the morphology. The destruction of molecules takes place at irradiation by dozes up to 440 KGy and the contribution of oxidative processes is negligible. Amorphization and destruction of potato starch chains increase its acidity and solubility. Increase of total titrated acidity could be due to formation of organic acids (oxalic, malic, lactic, acetic, citric and succinic). With increase of irradiation dose in irradiated starch the accumulation of 5-hydroxymethylphurphurol is observed. Physicochemical properties of irradiated starch are not stable. After certain time the acidity and solubility of irradiated starches are decreased up to obtaining starches, which are not soluble in water. The best way to stabilize physicochemical properties could be contact drying on roller dryers or extrusion treatment of irradiated starch with dry ice (solid form of carbon dioxide), which is added in amount of 1…3% to mass of dry substances. Preliminary extrusion treatment of contact drying of starch slurry with concentration of 30…40% DS at roll dryers at temperature of 120…180 oC results in gelatinization, i.e. destruction of starch granules and can cause increase of irradiation effect due to increase of possible variant of recombination of polymer starch chains.
Keywords: potato starch, irradiation, accelerated electrons, amorphization, destruction, oxidation, solubility.