Work

The influence of electron beam irradiation on the multi-scale structure and digestibility of high amylose maize starch

Year: 2025

Type: article

Abstract: High-amylose maize starch (HAMS) has garnered significant interest owing to its unique functional properties, such as the capacity to increase resistant starch content in food, and its associated health benefits. In this study, two varieties of SBEIIb -mutated HAMS were used to investigate the effects of electron beam irradiation (EBI) treatment at varying doses (5, 10, 15, and 20 kGy) on the multi-scale structure and digestibility of NAFU50 and NAFU60. The results indicated that EBI treatment significantly reduced the amylose content of both starches (NAFU50 = 12.56 %; NAFU60 = 16.88 %), while concurrently increasing the long-chain amylose content (NAFU50 = 15.09 %; NAFU60 = 14.63 %). After EBI treatment, the relative crystallinity and long-chain components of starch showed a significant downward trend. However, the crystal structure type of starch did not change due to irradiation. Notably, a higher dose(10 kGy) was found to increase the content of resistant starch (RS) and modified its viscosity and expansion capacity, indicating a threshold effect at this dose. Principal component analysis and Pearson correlation analysis further revealed that when the dose exceeded 10 kGy, the changes in the multi-scale structure and functional properties of starch tended to stabilize. Overall, this study provides necessary information for the modification of starch and offers a theoretical basis for its application in the food industry.

Source: LWT

DOI: 10.1016/j.lwt.2025.118859

Authors: Mingming Zhai, Jiahao Liu, Wenjing Tian, Dongwei Guo

Institutions: Tarim University, Northwest A&F University, University of Copenhagen

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $3,240