简介：Thisstudyinvestigatedtheeffectofgammaradiationonthedigestibilityandfunctionalpropertiesofricestarch.RicecultivarsIRGA417andIAC202wereusedforisolationofstarchbythealkalinemethod.Starchsampleswereirradiatedwith1,2and5kGydosesof60Coatarateof0.4kGy/h.Acontrolsample,whichwasnotirradiated,wasusedforcomparison.Irradiatedandcontrolstarcheswerecharacterizedbyinvitrostarchdigestibility,totaldietaryfiber,color,waterabsorptionindex,watersolubilityindex,syneresis,swellingfactor,amyloseleaching,pastingpropertiesandgelfirmness.Irradiationschangedstarchdigestibilitydifferentlyineithercultivar.Increasingradiationdosespromotedincreaseinthecolorparameterb*(yellow),elevationinthecapacitytoabsorbwater,andsolubilityinwateraswellastheamyloseleachedfromgranulesforbothcultivars.Pastingpropertiesshowedadecreasethatwasproportionaltothedoseapplied,causedbythedepolymerizationofstarchmolecules.GelfirmnessofthestarchfromIAC202wasinverselyproportionaltotheradiationdoseapplied,whereasforIRGA417,therewasareductionat5kGydose.Ricestarchescanbemodifiedbyirradiationtoexhibitdifferentfunctionalcharacteristicsandtheycanbeusedbythefoodindustriesinproductssuchassoups,desserts,flans,puddingsandothers.