Electron beam irradiation as a tool for rice grain storage and its effects on the physicochemical properties of rice starch

Abstract

In this study, rice grains were treated with electron beam irradiation (EBI). The storage properties of the irradiated rice, as well as the physicochemical properties of isolated starches, were studied. As irradiation dose was increased from 0 kGy to 10 kGy, the lipase activity of irradiated rice decreased from 7.82 mg KOH/100 g to 5.15 mg KOH/100 g. EBI treatment did not significantly (p < 0.05) change fatty acid values. The granular structure of the isolated starches was partially destroyed after severe irradiation, and EBI treatment also caused the degradation of the molecular structures of amylopectin and amylose. All of the starches with or without EBI treatment displayed A-type crystalline structures, and 10 kGy of irradiation disrupted double-helical structures and subsequently decreased relative crystallinity. The formation of carboxyl groups reduced the digestibility of the starches, whereas the disruption of crystallites allowed digestive enzymes to access degraded starch chains easily. Overall, results demonstrated that a low dose of irradiation had insignificant effects on the quality of rice grains and corresponding starches. Thus, EBI could be a green and safe strategy for rice storage.