Abstract
This study modified lentil starch stored in a vacuum and regular (Ziplock-packed) conditions using electron beam irradiation and X-rays. The effects of these irradiations and environments on starch modification were evaluated by comparing changes in physicochemical and functional properties. Both electron beam and X-ray irradiation significantly reduced the short-range order and molecular weight of the starch while increasing the content of short chains. Under a vacuum environment, all irradiations exhibited more substantial degradation effects than regular conditions. Electron beam irradiation significantly reduced the relative crystallinity and the content of long chains, whereas X-rays had a more pronounced impact on disrupting the crystal structure of lentil starch. The vacuum environment enhanced the effectiveness of irradiation in improving the antidigestive properties of starch, leading to an increase in resistant starch content from 75.75% to 79.22%. This study offers new insights into producing modified starches using irradiation in combination with specific treatment environments.
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