Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice

Abstract

Three types of rice cultivars (indica, japonica and hybrid rice) with similar intermediate apparent amylose content (AAC) as well as early indica rice cultivars with different amounts of AAC were selected for studying the effects of gamma irradiation on starch viscosity, physicochemical properties and starch granule structure. Four major parameters of RVA profile, that was determined by a rapid visco analyser (RVA, Model-3D), peak viscosity, hot pasting viscosity, cool pasting viscosity, and setback viscosity, were considerably decreased with increasing dose levels. Gamma irradiation reduced the amylose contents in the cultivars with low AAC, intermediate AAC, and glutinous rice, but had no effects on the high AAC cultivar. No visible changes in gelatinization temperature were detected after irradiation, but the peak time was reduced with the dose levels. Gel consistency was significantly increased in the tested cultivars, especially in the high AAC indica rice. The starch granules were somewhat deformed by gamma irradiation. These results suggested that it is promising to use gamma irradiation to improve rice eating or cooking quality.