Pasting properties of γ-irradiated rice starches as affected by pH

Jinsong Bao, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

92 Scopus citations


Changes in the viscosity properties of γ-irradiated rice starches (from 1 to 25% amylose content) from four genotypes (JY293, Jiayu 293; XS, Xiushui; ZF504, Zhefu 504; and ZXN, Zaoxiannuo) during pasting in water (pH 7) or in different pH solutions were studied using a rapid visco analyzer. Peak viscosity (PV) of all native rice starches was little affected at pH 4 and 10, while hot paste viscosity (HPV) and cool paste (final) viscosity (CPV) were generally lower at pH 4 and higher at pH 10 as compared with that at pH 7. The PV, HPV, and CPV of γ-irradiated starches were higher at pH 4 and lower at pH 10 than pH 7. All viscosity characteristics of native rice starches were reduced in stronger alkali (pH 11.5) or acidic (pH 2.5) solutions. However, the γ-irradiated starches were substantially higher at pH 2.5 but lower at pH 11.5, indicating that the effect of irradiation was highly pH dependent. The swelling volume of irradiated ZF504 and JY293 starch at all irradiation levels was higher at pH 4 than pH 7, while the values were lowest at pH 2.5. The irradiated ZXN and XS starches had higher swelling volumes at pH 4 and pH 2.5 than pH 7. Differential scanning calorimetry analysis showed that γ-irradiation caused progressively lower gelatinization peak temperature (Tp) and higher gelatinization range (Tr) at pH 7. Tp was higher and Tr was lower at a much stronger acidic condition (pH 1) for both native and irradiated starches. The possibility of using viscosity changes in low pH for the detection of irradiated starch was discussed.

Original languageEnglish
Pages (from-to)336-341
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number2
StatePublished - 16 Jan 2002
Externally publishedYes


  • PH
  • Pasting viscosity
  • Starch
  • γ-irradiation


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