Degree Of Branching Research Articles

Effects of exogenous salicylic acid on starch physicochemical properties and in vitro digestion under heat stress during the grain-filling stage in waxy maize

Waxy maize starch serves as a pivotal component in global food processing and industrial applications, while high temperature (HT) during the grain-filling stage seriously affects its quality. Salicylic acid (SA) has been recognized for its role in enhancing plant heat resistance. Nonetheless, its regulatory effect on the quality of waxy maize starch under HT conditions remains unclear. In this study, two waxy maize varieties, JKN2000 (heat-tolerant) and SYN5 (heat-sensitive) were treated with SA after pollination and then subjected to HT during the grain-filling stage to explore the effect of SA on grain yield and starch quality. The results indicate that exogenous SA under HT treatment led to an increase in kernel weight and starch content in both varieties. Moreover, SA reduced the HT-induced holes on the surfaces of starch granules, enlarged the starch granule size, elevated the amylopectin branching degree, and reduced amylopectin average chain length. Consequently, improvements of pasting viscosity and the decrease of retrogradation percentage of starch were observed with SA under HT. Exogenous SA reduced HT-induced rapidly digestible starch content in SYN5, but had no significant effect on that in JKN2000. In summary, SA pretreatment effectively alleviated the detrimental effects of HT on starch pasting and thermal properties of waxy maize.

Branched Copolymers with Tunable Clusteroluminescence in High Quantum Yield.

A novel type of fluorescence without large conjugated structures called clusteroluminescence (CL) has attracted a great deal of attention in recent years. Despite its many advantages, the emerging CL still encounters difficulties of low quantum yield (QY) and preliminary mechanisms. In this work, the branched structure was introduced into poly(maleic anhydride-alt-vinyl acetate) by chain transfer monomer. The emission wavelength of the branched copolymers is red-shifted with the increase of branching degree, and the absolute QY of solids can reach up to 29.87%. Further characterizations reveal that the branched structure can improve the flexibility of polymer chains, thereby promoting the intrachain interactions of subgroups. Furthermore, in the case of branched anhydride copolymers, the equilibrium between intrachain interactions and nonradiative transitions holds a crucial significance in determining the QY. This endeavor not only offers new insights into the mechanism of CL but also presents a novel approach to surmount the low QY of anhydride copolymers, thus broadening the horizons of CLgens to unexplored domains.

New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation

Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.

Effect of Growth Regulators on the Quality of Apple Tree Whorls

High-quality nursery stock ensures the dynamic development of orchard crops. The most desirable by orchardists is a tree with a strongly developed crown, which makes it possible to shorten the investment period of newly planted orchards. The quality of the perianth and the degree of its branching depend on the growth strength of the rootstock, the ability of a given variety to form lateral shoots, the type and effectiveness of the treatments used to stimulate branching, soil and climatic conditions related to the location of the nursery and the course of the weather during the period of initiation and growth of young shoots. The study was conducted in 2017–2019 at a private nursery farm near Lublin. The aim of the experiment was to study the effect of mixtures based on the compounds benzyladenine (BA) and gibberellins (GA3) and (GA4+7) for chemical stimulation of lateral shoot outgrowth in apple cv. ‘Alwa’ and ‘Najdared’. In the course of the research, significant effects of the type of growth regulations used and the variety on the height of the perianths, the number and length of lateral shoots and the degree of branching were demonstrated.

Erratum: High-Throughput Identification of Resistance to Pseudomonas syringae pv. Tomato in Tomato using Seedling Flood Assay.

Erratum: High-Throughput Identification of Resistance to Pseudomonas syringae pv. Tomato in Tomato using Seedling Flood Assay.

Influence of blending cycloalkanes on the energy content, density, and viscosity of Jet-A

This work focuses on the influence of addingvarious cyclohexanes on the volumetric and gravimetric energy content, density, and kinematic viscosity of Jet A. Mixtures of Jet-A and alkylcyclohexanes with varying alkyl-chain lengths, degrees of branching, and number of rings at 5, 10, 15, 30, and 60 % wt./wt. were examined. Among the alkylcyclohexanes under study, addition of the compounds with the longest alkyl chains, i.e., n-hexylcyclohexane and n-heptylcyclohexane, were identified as compounds with the potential to increase both the specific and energy density of the mixtures. Contrasting results obtained for 1,2,3-trimethylcyclohexane (decreasing specific energy and increasing density) and 1,3,5-trimethylcyclohexane (decreasing energy density and kinematic viscosity) revealed the importance of the relative position of the substituents in cycloalkanes. More sterically hindered isomers and less symmetrical structures were associated to higher density and kinematic viscosity values. C9-cycloalkanes were identified as potential molecules to decrease the kinematic viscosity of blending mixtures. Branched structures in C12-cycloalkanes, such as 1,3-diisopropylcyclohexane and 1,4-diisopropylcyclohexane, were found to decrease gravimetric energy. However, additions higher than 15 % wt./wt. of branched cycloalkanes were also associated with increments of the volumetric energy content to values similar when linear alkyl-chain cycloalkanes of the same carbon number were added into the mixture. Decalin withcis-stereochemistry exhibited greater energy density, density, and kinematic viscosity thantrans-stereochemistry. JP-10 additions provided slightly higher energy densities but lower specific energies thancis-decalin. At low mass additions (<10 % wt./wt.), tricyclic compounds, such as tetradecahydroanthracene and adamantane, caused the largest increases in the energy density and density of the mixtures. Tetradecahydroanthracene increased the specific energy by +0.26 % and the volumetric energy by +1.40 % when added at 5 and 10 % wt./wt., respectively. However, larger mass additions (>10 % wt./wt.) of adamantane into Jet-A are not possible due to solubility conditions. Additions of JP-10 (28 % wt./wt.), cis-decalin (40 % wt./wt.), or trans-decalin (50 % wt./wt.) into Jet-A are proposed to maximize energy content (∼+3.5 %) while meeting density and kinematic viscosity requirements. These results broaden the understanding of cycloalkanes as potential key compoundsof sustainable aviation fuels withhigher energy content and minimal environmental impact.

Passerini three-component reaction for the synthesis of saccharide branched cellulose

In this work, we investigate a multicomponent synthetic method for combining saccharides with cellulose to produce saccharide branched cellulose (b-Cel). First, cellulose is modified conventionally using carboxymethyl to create carboxyl functional groups for multicomponent reactions. The Passerini three-component reaction (Passerini-3CR) is then used to synthesize the saccharide b-Cel, with particular attention paid to the scope of the substrate and reaction process optimization. The structure of saccharide b-Cel is regulated by modifying the carboxyl group of cellulose molecules, the kind of saccharide molecules (including glucose, galactose, lactose, cellobiose, and cellulose), and the degree of branching. The branched structure of saccharide b-Cel greatly influenced its rheological characteristics and solubility. This work presents a practical method for the synthesis of artificial branching polysaccharides and is crucial for the development of innovative materials based on biomass.

Natural and laboratory-induced maturation of kerogen from the Vaca Muerta Formation: A comparison study

Artificial maturation of kerogen is a widely used technique to assess the hydrocarbon potential of shale rocks and to observe thermal transformations of organic matter in the laboratory. However, the degree of reproducibility of natural geological transformation at the molecular level is still not fully established. In the present work, a set of kerogens isolated from Vaca Muerta Formation core samples at varying levels of thermal maturity were studied. Another set of samples was obtained by anhydrous pyrolysis of kerogen in a closed system. Molecular structures measured by solid-state techniques (13C NMR, XPS and FTIR) were compared in natural and artificially matured samples at equivalent levels of thermal maturation. We observed that heating in an anhydrous closed system accurately reproduces most of the molecular structural changes observed during natural thermal maturation, with exceptions related to the branching degree and oxygen containing groups. The evolution of some parameters, such as N and S content, are highly variable in the natural samples because of differences in their deposition environments. In these cases, artificial thermal maturation changes are smaller and follow more clearly defined trends because variables other than thermal changes are not present. This is the first work comparing natural and artificial thermal maturation in the Vaca Muerta Formation and add valuable data regarding the limitation of artificial maturation that can be extrapolated to other formations.

Study on preparation of ultra-clean coal from bituminous coal using the ionic liquid extraction

ABSTRACT In order to realize clean and efficient utilization of low rank coal, ultra-clean coal preparation is an important method. A clean and efficient method of producing ultra-clean coal is urgently needed, given the high environmental impact and corrosiveness of the chemicals used in the traditional chemical preparation of ultra-clean coal. In this study, ultra-clean coal was prepared by leaching using acidic imidazole ionic liquids, and the effects of temperature, time and concentration on the reaction process were investigated. The ash composition of the sample and the ash removal mechanism under the ionic liquid were revealed, and the evolution law of the microstructure and functional group characteristics was clarified. The research showed that the concentration and temperature had a large influence on the ash content of the product during the leaching process, and the reaction time had a small influence. The minimum ash content of the ultra-clean coal could reach 0.89% (dry basis). In the ionic liquid system, iron, calcium and magnesium in the coal were effectively removed, the iron oxide content was significantly reduced and calcium salts except calcium sulfate were effectively removed, while periclase was almost completely removed. However, the removal of silicon and aluminum was poor. Most of the alumina and silica remained in the ultra-clean coal. Extracted coal had more cracks and rougher surface than raw coal, the BET surface area decreased from 2.8579 to 2.4032. Under the influence of ionic liquid, the Aar/Aal ratio, which evaluates the aromaticity of coal, increased from 0.3702 to 0.8569, indicating that the aromaticity of coal was significantly improved. The CH2/CH3 ratio describing the length and branching degree of aliphatic chains in coal decreased from 4.0849 to 3.1516 which showed that ionic liquids can effectively reduce the length of aliphatic side chains, weakening the coal’s oxidizing activity. The pyrolysis curve of coal shifted to the high temperature zone and the peak temperature increased, indicating the effect of ionic liquids on the chemical stability of coal.

Study on the Effect of Branch Degree of Hyperbranched Polyester on Thermomechanical and Dielectric Properties of SiO2/EP

Study on the Effect of Branch Degree of Hyperbranched Polyester on Thermomechanical and Dielectric Properties of SiO₂/EP

Physical modification of high amylose starch using electron beam irradiation and heat moisture treatment: The effect on multi-scale structure and in vitro digestibility.

This study explores a new strategy for manipulating the digestibility of high-amylose maize starch (HAMS) through combinative modifications, namely depolymerization via electron beam irradiation (EBI) followed by reorganizing glucan chains via heat moisture treatment (HMT). The results show that semi-crystalline structure, morphological features and thermal properties of HAMS remained similar. However, EBI increased branching degree of the starch at high irradiation dosage (20kGy), resulting in more readily leached amylose during heating. HMT increased the relative crystallinity (3.9-5.4% increase) and V-type fraction (0.6-1.9% increase), without significant changes (p>0.05) in gelatinization onset temperature, peak temperature and enthalpy. Under simulated gastrointestinal conditions, the combination of EBI and HMT either had no effect or negative effect on starch enzymatic resistance, depending on the irradiation dosage. These results suggest that the depolymerization by EBI predominantly affects the changes in enzyme resistance, rather than the growth and perfection of crystallites induced by HMT.

Impact of organic peroxide on a moderate molecular weight homo-polypropylene vis breaking, and mechanism of interaction

In this study, we show that organic peroxide is a useful tool for breaking the viscosity or chain of polypropylene during melt processing to provide a regulated rheology product. Reactive extrusion is used to crosslink peroxide and combine it with polypropylene (PP). To achieve end-use applications with performance targets, stabilizers are required to preserve the polymer’s initial strength, flexibility, and toughness properties. Other additives are added to PP in addition to stabilization in order to enhance or change certain of its properties. With the addition of varying levels of organic peroxide [2,5-Dimethyl-2,5-di (tert-butyl peroxy) hexane]. The use of peroxide in the manufacturing process of polypropylene is a method of breaking in the polymer chains, which can affect its properties, including its MFI. It is possible that increasing the amount of peroxide used leads to a higher degree of branching or cross-linking, which in turn leads to a higher MFI value. However, it is important to note that the relationship between the amount of peroxide used and the resulting MFI values may not be linear and may depend on other factors as well. In addition to the MFI, other properties of the polypropylene were also measured, including shear and melt flow index, melting and crystallization temperatures, flexural and tensile moduli, and yield stress. These properties are important for understanding the mechanical and thermal behavior of the polymer and can be used to optimize its performance for specific applications.

Aperture Fine‐Tuning in Cage‐Like Metal–Organic Frameworks via Molecular Valve Strategy for Efficient Hexane Isomer Separation

Cage‐like metal–organic frameworks (MOFs) are promising for hexane isomer separation, but their aperture sizes are difficult to control precisely. Herein, a molecular valve strategy is proposed to fine‐tune the aperture of cage‐like MOFs, thereby enhancing their separation performance for hexane isomers. Three novel isostructural cage‐like MOFs, namely Cu‐MO4‐TPA, are synthesized using different oxometallate anions (MO42−, M = Cr, Mo, and W) and the ligand tri(pyridin‐4‐yl)amine (TPA). The different oxometallate anions induce varying degrees of twisting in the TPA ligand, leading to sub‐angstrom tuning in the aperture size of the MOFs. The materials can separate hexane isomers based on their degree of branching, with the smallest aperture material (Cu‐MoO4‐TPA) showing molecular sieving of di‐branched isomers. Adsorption isotherms, kinetic, and breakthrough measurements, Monte Carlo, and density functional theory calculations confirm the aperture size differences result in superior separation of hexane isomers by molecular sieving on Cu‐MoO4‐TPA. The results demonstrate the effectiveness of molecular valve strategy for fine‐tuning MOF aperture size for selective separation applications.

Comprehensive structural characterization of water-soluble and water-insoluble homoexopolysaccharides from seven lactic acid bacteria

Several lactic acid bacteria are able to produce water-soluble and water-insoluble homoexopolysaccharides (HoEPS) from sucrose. In this study, structures of all HoEPS which were fermentatively produced by Leuconostoc mesenteroides subsp. dextranicum NRRL B-1121 and B-1144, Leuconostoc mesenteroides subsp. mesenteroides NRRL B-1149, B-1438 and B-1118, Leuconostoc suionicum DSM 20241, and Liquorilactobacillus satsumensis DSM 16230 were systematically analyzed. Monosaccharide analysis, methylation analysis, NMR spectroscopy, size-exclusion chromatography, and different enzymatic fingerprinting methods were used to obtain detailed structural information. All strains produced water-soluble dextrans and/or levans as well as water-insoluble glucans. Levans showed different degrees of branching and high molecular weights, whereas dextrans had comparable structures and broader size distributions. Fine structures of water-soluble HoEPS were analyzed after endo-dextranase and endo-levanase hydrolysis. Water-insoluble glucans were composed of different portions of 1,3-linkages (5 to 40 %). Hydrolysis with endo-dextranase and endo-mutanase yielded further information on block sizes and varying fine structures. Overall, clear differences between HoEPS yields and structures were observed.

Catalytic activity enhancement of 1,4-α-glucan branching enzyme by N-terminal modification

The 1,4-α-glucan branching enzyme (GBE, EC 2.4.1.18) has garnered considerable attention for its ability to increase the degree of branching of starch and retard starch digestion, which has great industrial applications. Previous studies have reported that the N-terminal domain plays an important role in the expression and stability of GBEs. To further increase the catalytic ability of Gt-GBE, we constructed five mutants in the N-terminal domain: L19R, L19K, L25R, L25K, and L25A. Specific activities of L25R and L25A were increased by 28.46% and 23.46%, respectively, versus the wild-type Gt-GBE. In addition, the α-1,6-glycosidic linkage ratios of maltodextrin samples treated with L25R and L25A increased to 5.71%, which were significantly increased by 19.96% compared with that of the wild-type Gt-GBE. The results of this study suggest that the N-terminal domain selective modification can improve enzyme catalytic activity, thus further increasing the commercial application of enzymes in food and pharmaceutical industries.

High-intensity pulsed electric field-assisted acidic extraction of pectin from citrus peel: Physicochemical characteristics and emulsifying properties

Sustainable innovation seeks more energy-efficient processes for producing highly demanded products from industrial by-products. This study follows this endeavor. Comparisons were made on two processes for producing pectins from citrus peel as well as the two derived pectin products: a high-intensity pulsed electric field (HIPEF) pretreatment of citrus peel powder followed by a milder acidic extraction (pH 2, heating at 70 °C for 1 h; pectin termed HIPEF-CP), and a conventional direct hot-acid extraction (pH 2, heating at 90 °C for 2 h; pectin termed CP). HIPEF-assisted extraction significantly improved pectin yield (by 8.48%) and production efficiency (by 100.23%) while reducing energy consumption. Both were low-methoxyl pectins with similar branching degrees and contents of rhamnogalacturonan-I (RG-I), protein, phenolic compounds, total alkaloids and vitamin C. Compared with CP, HIPEF-CP contained higher homogalacturonan content, higher galactose content, higher galacturonic acid content, lower arabinose content, lower xylose content, slightly lower degree of methyl esterification, higher linearity, lower side chain size, higher molecular weight, and wider molecular weight distribution. The antioxidant, emulsifying and emulsion-stabilizing abilities of HIPEF-CP were superior to those of CP, though both pectins were satisfactory emulsifiers, exhibiting good antioxidant activities and emulsifying capacities at pectin concentrations not lower than 1.0%. The HIPEF pretreatment of citrus peel made the subsequent acidic pectin extraction feasible under milder conditions, to produce pectin with desired antioxidant and emulsifying capacities.

Characterization of different high amylose starch granules. Part I: Multi-scale structures and relationships to thermal properties

The multi-scale structure and thermal properties of eight widely different types of high-amylose starches (HASs) having amylose contents (AC) in the range of 34.4%–97.3% originating from maize, wheat, barley, and potato were analyzed to unveil possible relationships among different levels of structures and thermal properties. The starches were found to cluster in four groups: (I) two HASs from maize, Gelose50 and Gelose80, with high gelatinization enthalpy (△H) and low onset (T0) and peak (Tp) gelatinization temperatures, (II) two HASs from potato and wheat, with medium and high △H and extremely low T0 and Tp, (III) two HASs from maize, NAFU50 and NAFU60, with medium △H and medium T0 and Tp, (IV) two HASs from maize and barley, Hylon VII and AOBS, with low △H but high T0 and Tp. The degree of molecular branching and the extent of the granule V-type crystalline polymorph were the critical factors determining their thermal properties, while botanical source and AC were not found important. HASs from wheat and barley showed relatively low lamellar and crystalline order, which was related to high content of amylopectin or AM-like chains with degree of polymerization (DP) 6–12 and long amylose chains, both of which can contribute to prevent the formation of double helices. Our data pinpoint the importance of amylopectin short chains, amylose long chains, and degree of branching on HAS starch granule structural order and thermal stability, which are potentially useful in boosting the development of HAS-based products and be beneficial for developing new HAS crops.

VPS13A knockdown impairs corticostriatal synaptic plasticity and locomotor behavior in a new mouse model of chorea-acanthocytosis

Chorea-acanthocytosis (ChAc) is an inherited neurodegenerative movement disorder caused by VPS13A gene mutations leading to the absence of protein expression. The striatum is the most affected brain region in ChAc patients. However, the study of the VPS13A function in the brain has been poorly addressed. Here we generated a VPS13A knockdown (KD) model and aimed to elucidate the contribution of VPS13A to synaptic plasticity and neuronal communication in the corticostriatal circuit. First, we infected primary cortical neurons with miR30-shRNA against VPS13A and analyzed its effects on neuronal plasticity. VPS13A-KD neurons showed a higher degree of branching than controls, accompanied by decreased BDNF and PSD-95 levels, indicative of synaptic alterations. We then injected AAV-KD bilaterally in the frontal cortex and two different regions of the striatum of mice and analyzed the effects of VPS13A-KD on animal behavior and synaptic plasticity. VPS13A-KD mice showed modification of the locomotor behavior pattern, with increased exploratory behavior and hyperlocomotion. Corticostriatal dysfunction in VPS13A-KD mice was evidenced by impaired striatal long-term depression (LTD) after stimulation of cortical afferents, which was partially recovered by BDNF administration. VPS13A-KD did not lead to neuronal loss in the cortex or the striatum but induced a decrease in the neuronal release of CX3CL1 and triggered a microglial reaction, especially in the striatum. Notably, CX3CL1 administration partially restored the impaired corticostriatal LTD in VPS13A-KD mice. Our results unveil the involvement of VPS13A in neuronal connectivity modifying BDNF and CX3CL1 release. Moreover, the involvement of VPS13A in synaptic plasticity and motor behavior provides key information to further understand not only ChAc pathophysiology but also other neurological disorders.

Effects of inoculation with a binary mixture of Lactobacillus plantarum and Leuconostoc citreum on cell wall components of Chinese Dongbei suancai

This study aimed to investigate the effects of inoculation with a starter culture consisting of Lactobacillus plantarum LNJ002 and Leuconostoc citreum BNCC 194779 on microbial community, cell wall polysaccharide characteristics, cell wall degrading enzymes, and microstructure during Chinese Dongbei suancai fermentation. The results showed that Lactobacillus (98.75%) was the dominant genus during fermentation of Dongbei suancai. The principal coordinates analysis (PCoA) suggested that inoculation with Lactobacillus promoted the stability of microbial community structure during Chinese Dongbei suancai fermentation. Besides, the lower content in cellulose (80.28 ± 2.61 ug/mg) and pectin (53.56 ± 2.67 ug/mg) observed in the inoculated fermented suancai. Simultaneously, the inoculated fermented suancai had the most decreases in SR 1 (70.35%) and SR 3 (72.06%) and the most increase in SR 2 (950%), which suggested that inoculation intensified the decrease of the linearity and the RG-1 branching degree of pectin. The contents of polygalacturonase (PG) and pectin methylesterase (PME) in inoculated fermented suancai were 21.06% and 21.86% higher than those in naturally fermented suancai. In addition, the surface of suancai leaves gradually changed from smooth to rough during fermentation, which was accelerated by inoculation. Moreover, Lactobacillus, Aspergillus, Wallemia and Mucor were all negatively correlated with cellulose and GalA. These results revealed that inoculation promoted the formation of dominant genus structure during suancai fermentation, changed the effects of enzymes on the degradation of cell wall components, thereby accelerated the formation of Chinese Dongbei suancai texture.

Altered leaching composition of maize starch granules by irradiative depolymerization: The key role of degraded molecular structure

The molecular composition of starch leachates from starch-based foods has been recently recognised as a crucial determinant of food properties. However, there is limited knowledge on the regulation of this composition through irradiative depolymerization of starch. This research investigates the leaching behaviour of maize starch depolymerized by electron beam irradiation, and the relationship between the composition of leached starch and structures of modified starch granules. The analysis using 1H NMR spectroscopy confirmed a decrease in the degree of branching (from 4.4 % to 2.8 %), while size-exclusion chromatography identified a newly-derived amylopectin fraction of a smaller hydrodynamic radius (approximately 60–80 nm). The structural properties of the starch granules were also analysed, revealing an increased BET-area of granules and reduced total crystallinity after depolymerization. In the leachates of swollen granules, the bimodal distribution of starch molecules evolves into unimodal with the increase of the irradiative dosage, while modified starch leached more starch molecules with Rh < 10 nm. The results of principal component analysis and Pearson correlation analysis indicate that the degree of branching of degraded starch molecules, as well as the newly-derived amylopectin fraction, significantly correlates (p < 0.01) with the molecular size of leached starch molecules (Rh < 10 nm). It is thus proposed that the cleavage of α-1,6 linkage may be a critical factor in controlling the leaching process of irradiated starch granules. This study highlights the potential of irradiative degradation to control the molecular composition and structure of starch leachates, thereby optimizing the properties of starch-based foods.