Preliminary studies using differential scanning calorimetry of radiation-induced transformations in starch and flour

Differential scanning calorimetry was applied in studies of the effect of g amma irradiation on the potato starch and wheat flour. Essential difference s were noticed between endothermal effects observed in concentrated suspens ions of the initial and irradiated potato starch and wheat flour heated at a rate of 2.5 degrees C min(-1), while only small differences were noticed between gelatinization thermal effects recorded for ca. 20% suspensions of the initial and irradiated potato starch samples heated at a rate 10 degree s C min(-1). Moreover, in the case of wheat flour, a decrease of decomposit ion temperature of the amylose-lipid complex was concluded.