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Abstract: Dextrin, which is widely used throughout many industries for their functional properties, was selected for studying the influences of gamma irradiation on its viscosity, physicochemical properties and dextrin granule structure. The formation of radicals during irradiation process of dextrin in air condition was investigated by electron spin resonance (ESR) showing the influence of irradiation and storage parameters on the nature and concentration of the free radicals. Two major radicals or groups of radicals are observed. The radicals show g-values varying among g =2.0102±0.0002 and g =2.0126±0.0006. Irradiation was observed to induce increases in the intensity of single. The material left behind after irradiation treatment was characterized using thermal analysis, TGA and DSC. A structural analysis was made using SEM and X-ray diffraction to investigate whether the partial hydrolysis had any influence on the granular structure and the crystallinity of the dextrin. The results show that dextrin undergoes oxidative degradation under the influence of gamma radiation. [Copyright &y& Elsevier]

Abstract: Hydrogel matrices based on starch and dimethylaminoethyl methacrylate (Starch/DMAEMA) were synthesized including γ-irradiation as a clean initiator. The prepared hydrogels were characterized in terms of their gel fraction yield, degree of equilibrium swelling. The prepared hydrogels were examined as carriers for immobilization of Bacillus subtilis that has the ability to secrete an extracellular fibrinolytic enzyme that degrades fibrin. Scanning electron microscope (SEM) analysis showed proliferation of the bacterial cells entrapped inside the polymeric matrix. The immobilization process increases the production time of fibrinolytic enzyme up to 120h instead of 96h for the free cells. The optimum temperature of activity broadened and a significant shift in the pH optima was observed upon immobilization. The reusability of immobilized cells under repeated batch fermentation conditions was also investigated. At the optimum production conditions, immobilization of B. subtilis cells onto Starch/DMAEMA resulted in a four fold increase in enzyme activity. [Copyright &y& Elsevier]

Abstract: Effects of 360-kHz ultrasound on aqueous solutions of chitosan and starch were studied. This treatment is an efficient procedure for reduction of molecular weight of both polysaccharides. It has been demonstrated that at the applied ultrasound frequency degradation is caused both by OH radicals and mechanochemical effects. In Ar-saturated 2×10−2 mol dm−3 chitosan solutions, pH 3, at an ultrasound dose rate of 170Wkg−1, the average sonochemical chain scission yield in the sonication time range of 0–90min is ca. 8×10−11 molJ−1. This yield has been shown to depend on polymer concentration, ultrasound power and gas used to saturate the solution. Scission is accompanied by side reactions leading to the formation of carbonyl groups. Ultrasound-induced chain scission of starch proceeds with lower yield, one of the reasons being probably the different chain conformation when compared with rod-like chitosan macromolecules. [Copyright &y& Elsevier]