Effect of Gamma and Electron Beam Irradiations on Crystalline and Gelatinization Properties of Edible Potato Starch

Year : 2026 | Volume : 14 | Issue : 02 | Page : 113 127
    By

    N. Venkateswara Rao,

  • Amireddy Raju,

  • N. Rajeswara Rao,

  • B. Sanjeeva Rao,

  1. Research Scholar, Department of Physics and Electronics, Chaitanya (Demeed to be University), Himayathagar (V), Moinabad (M), Ranga Reddy (D), Hyderabad, Telangana, India
  2. Professor, Department of Physics and Electronics, Chaitanya (Demeed to be University), Himayathagar (V), Moinabad (M), Ranga Reddy (D), Hyderabad, Telangana, India
  3. Associate Professor, Department of Physics, Aditya University, Surampalem, Andhra Pradesh, India
  4. Professor, Department of Physics, AVV Degree College, Warangal, Telangana, India

Abstract

Exposure of food material to radiation causes changes in crystalline (damage of crystal structure / lattice distortion), and gelatinization (digestive)properties. Potato starch (PS) is one of the important globally used food supplement in different forms like chips, curries, cusins etc. During its use the PS is exposed to radiations, altering its molecular structure (due to chain cleavages) and bring changes in structural and physical properties ; sometimes ill – effects also. In this context the authors attempt to investigate the changes induced by gamma, electron beam (EB) radiations on crystalline and gelatinization properties of PS irradiated to30, 60, 90 K Gy radiation doses using X-ray diffraction (XRD), and DSC methods. The XRD data suggest, shift / change in peak position/ peak intensity of peaks caused by the damage of helical crystalline structure and subsequent lattice distortion. Using the XRD data the degree of crystallinity and lattice distortion using Williamson – Hall method at various radiation doses. The results indicate fall of crystalline content and rise of amorphosity with increase of radiation dose. The results suggest the cleavage of double helical structure, the lattice distortion is expected to take place. Due to the depletion of crystalline regions, the gelatinization temperature (T gel) and gelatinization enthalpy have considerably decreased with increase of radiation dose suggesting the increase of digestive properties as per DSC data. The decrease of crystalline properties and gelatinization properties is more in gamma radiation when compared to gamma radiation.

Keywords: Gamma irradiation, electron beam irradiation, XRD, DSC, potato starch.

[This article belongs to Journal of Polymer & Composites ]

How to cite this article:
N. Venkateswara Rao, Amireddy Raju, N. Rajeswara Rao, B. Sanjeeva Rao. Effect of Gamma and Electron Beam Irradiations on Crystalline and Gelatinization Properties of Edible Potato Starch. Journal of Polymer & Composites. 2026; 14(02):113-127.
How to cite this URL:
N. Venkateswara Rao, Amireddy Raju, N. Rajeswara Rao, B. Sanjeeva Rao. Effect of Gamma and Electron Beam Irradiations on Crystalline and Gelatinization Properties of Edible Potato Starch. Journal of Polymer & Composites. 2026; 14(02):113-127. Available from: https://journals.stmjournals.com/jopc/article=2026/view=240094


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Regular Issue Subscription Original Research
Volume 14
Issue 02
Received 25/02/2026
Accepted 10/03/2026
Published 15/04/2026
Publication Time 49 Days
2

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