Starch modification by low-dose electron beam irradiation: A comprehensive study between buckwheat starch, potato starch and pea starch

Abstract

Electron Beam Irradiation (EBI) is an emerging technique for food decontamination and starch modification, but a comprehensive evaluation at safe doses (<10 kGy) for different starch sources is lacking. This study investigated the effects of low-dose EBI (2–8 kGy) on the physicochemical properties of buckwheat starch (BS), potato starch (POS), and pea starch (PS), each with different crystalline types (A-, B-, and C-type, respectively). EBI significantly reduced moisture and amylose content, decreased pasting viscosity, and retarded retrogradation dose-dependently for all starches. It also altered relative crystallinity (RC), thermal properties, rheological properties, and in vitro digestion, with effects varying by starch source. EBI-treated BS and POS showed decreased RC, gelatinization temperature and enthalpy, and increased paste flowability, while EBI-treated PS exhibited the opposite trend. Digestibility of EBI-treated BS initially decreased then increased with dose, while POS digestibility increased, and PS digestibility remained unchanged. This study highlights the versatility of EBI in starch modification, emphasizing its potential in developing low-viscosity starchy foods.