Starch microwave radiation

Lewandowicz, G., Jankowski, T, Fornal, J. (2000). Effect of microwave radiation on physico-chemical properties and structure of cereal starches. Carbohydr. Polym., 42,193-199. 

The effects of increased temperature (thermolysis) of starch by conventional heating have been reviewed.2 In the present article, the effects of freezing, as well as heating by infrared and microwave radiations, are described. 

Variation of Some Parameters of the Degradation of Wheat Starch by Microwave Radiation in a Sealed Tube297... 

The effect of microwave radiation on maize, potato, and cassava starch (all either air-dried, in slurry, or pregelatinized) has been studied by Muzimbaranda and Tomasik.295a Starch readily dextrinized under such treatment. The sensitivity to microwaves increased in the order com > cassava >> potato starch. Micro-wave radiation also allowed facile cross-linking of starch with formaldehyde. The reaction took place for 5-15 min. and did not require any catalyst. Extended periods of reaction led to dextrins. In the presence of hydrogen peroxide, starch could be cross-linked with acetylene.2953... 

Other methods, alternative methods of producing lump-free CWS starch have been described. One employs heat-moisture treatment of a mixture of granular starch, a surfactant containing a fatty acid moiety and (optionally) a gum.214 A process for making a corn starch product giving a uniform viscous dispersion when added to boiling water employs heating a mixture of starch, surfactant and water, followed by microwave radiation.215 Compositions that gel at low solids concentrations were prepared by complexation of starches of moderate (20-30%) amylose content with emulsifiers.216... 

The use of miaowave heating to carry out chemical reactions between organic compounds has been studied since the mid-1980s and several reviews of this technology have been published (Caddick, 1995 Corsaro et al., 2004 Gabriel et al, 1998 Galema, 1997 Lidstrbm et al., 2002). The modification of starch by microwave radiation was reviewed by Tomasik and Zaranyika (1995). 

Radiation radiation, depending on wavelength and dose, has been shown to have a variety of effects, including increased gelatinization temperature, improved stability and reduced viscosity, swelling power and enzyme susceptibility. Radiation has also been used to promote chemical modification. Marquette et al.118 have a patent for microwaving starch to improve rheological stability and hot water dispersibility. They... 

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