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KMID : 1007520000090010057
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Food Science and Biotechnology
2000 Volume.9 No. 1 p.57 ~ p.62
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Identification of Irradiated Potato , Sweet Potato and Corn Starches with Viscometric Method
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Chang, Kyu Seob
Yang, Jae Seung/Yi, Sang Duk
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Abstract
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A study was performed to establish independent viscosity values and parameters for materials or viscosity measuring conditions of irradiated starches (potato, sweet potato, and corn starches). Samples were packed in polyethylene bags and irradiated at 1, 2, 3, 5, 7, 10, and 15 kGy using a Co-60 irradiator. Aqueous solutions of the starches were added to 2.14 mL of 33% NaOH and heated for approximately 30 min in an autoclave (100℃). Viscosity was determined using a Brookfield DV-rotation viscometer at 30℃ and measured at 30, 60, 90, 120, 150, 180, and 210 rpm. All samples resulted in a decrease in viscosity and standard deviation by increasing rpm after irradiation. Treatments with 3∼5 kGy significantly decreased the viscosity. The viscosity of potato, sweet potato, and corn starches dropped from 290.6±16.4, 377.3±19.7, and 1129.0±27.6 cP in unirradiated controls to 77.6±2.9, 66.2±0.8, and 106.5±4.7 cP, respectively, in samples irradiated at 5 kGy and measured at 120 rpm. This trend was similar for all stirring speeds. The regression coefficients of potato, sweet potato, and corn starches were 0.9633 (y = 283.78e^(-0.2780x)), 0.9823 (y = 335.02e^(-0.3366x)), and 0.9994 (y =1101.4e^(-0.4704x)), respectively, at 120 rpm. These results suggest that the detection of irradiation dose is possible using viscometric methods.
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