Electron-beam Processed Corn Starch: Evaluation of Physicochemical and Structural Properties and Technical- Economic Aspects of the Processing

The properties of starch can be modified by a variety of methods in order to meet desirable technological needs. Electron beam irradiation is able to induce changes in starch properties. The paper deals with investigation of physicochemical and structural modifications of corn starch processed by electron beam up to 50 kGy and evaluation of the technical-economic aspects of starch processing. Paste viscosity, pasting and peak temperatures decreased in a dose-dependent manner, indicating degradation of the macromolecule. Small circular perforations on the granule surface were observed for 50-kGy irradiated sample. Spectral characteristics suffered minor changes, suggesting that the interand intramolecular hydrogen bond stability was affected by the electron beam. These modified starches could find applications in foodstuffs requiring low-viscosity starch. A cost estimate of the electron beam processing of corn starch with an average absorbed dose of 30 kGy showed an increase of corn starch price by 16%.