Pasting characteristics and in vitro digestibility of γ-irradiated RS4 waxy maize starches

H. J. Chung, S. Y. Lee, J. H. Kim, J. W. Lee, M. W. Byun, S. T. Lim

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)


The effect of γ-irradiation on the physicochemical properties of cross-linked waxy maize resistant starches was examined. The cross-linked waxy maize starches contained resistant starch (RS) of 56.1 and 63.5%, respectively for 5 and 10% sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) cross-linking, and the RS contents slightly decreased as the irradiation dose increased whereas the RS content in unmodified waxy maize starch increased with an increase in irradiation dose. For both native and cross-linked starches, the rapidly digestible starch (RDS) content increased and the slowly digestible starch (SDS) content decreased by the irradiation. The solubility of the native and cross-linked starches increased as the irradiation dose increased. The cross-linked starches did not swell in boiling water without showing pasting viscosity. However, the starches became swellable, forming pastes by irradiation, and the pasting viscosity gradually increased with an increase in irradiation dose. The crystallinity as determined by an X-ray diffraction analysis remained unchanged upon cross-linking and γ-irradiation. However, the gelatinization enthalpy of the cross-linked starches decreased in proportion with irradiation dose. The melting temperatures of cross-linked starches gradually decreased and the temperature range for melting increased with an increase in irradiation dose.

Original languageEnglish
Pages (from-to)53-58
Number of pages6
JournalJournal of Cereal Science
Issue number1
Publication statusPublished - 2010 Jul


  • Resistant starch
  • Swelling
  • Waxy maize starch
  • γ-irradiation

ASJC Scopus subject areas

  • Food Science
  • Biochemistry


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