The effect of UV-irradiation on four different types of native starch (corn, waxy corn, wheat and potato) have been investigated. Although the changes in the chemical structure of starch specimens were small, indicating good photostability, the samples lost adsorbed water and their crystallinity degree decreased after irradiation. Moreover, a drop in average molecular weight occurred in samples (with the exception of potato starch) as a result of main chain scission. The variations in the properties of investigated specimens of various origin were related to the differences in their structure and macromolecular arrangement. The lowest photostability among the four starches was exhibited by potato starch.
Keywords: FTIR; HPSEC; Photostability; Starch properties; X-ray diffraction.
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