The effect of the electromagnetic field on the physicochemical properties of isolated corn starch obtained of plants from irradiate seeds.

Abstract

Maize grains are composed of the pericarp, endosperm, and germ. Consequently, any treatment, such as electromagnetic fields (EMF) must alter these components, which in turn alters the physicochemical properties of the grain. Since starch is a major component of corn grain, and given the great industrial importance of starch, this study investigates how EMF affects the physicochemical properties of starch. Mother seed were exposed to three different intensities 23, 70, and 118 μT for 15 days. Except for a slight porosity on the surface of the starch of the grains of plants exposed to higher EMF, the starch showed no morphological differences between the different treatments and the control (according to scanning electron microscopy). The X-ray patterns showed that the orthorhombic structure was kept constant, unaffected by the intensity of EMF. However, the pasting profile of starch was affected, and a decrease in the peak viscosity was obtained when the intensity of EMF increased. In contrast to the control plants, FTIR shows characteristic bands which can be attributed to the stretching of the CO bonds at wave number 1.711 cm. EMF can be considered a physical modification of starch.

AI evidence extraction

Main findings

Mother seeds were exposed to EMF intensities of 23, 70, and 118 μT for 15 days. Starch morphology showed no differences versus control except slight surface porosity at higher EMF; X-ray patterns indicated the orthorhombic structure remained constant. The starch pasting profile was affected, with peak viscosity decreasing as EMF intensity increased, and FTIR showed characteristic bands attributed to CO bond stretching (reported at 1.711 cm).

Outcomes measured

• Starch morphology (scanning electron microscopy)
• Starch crystalline structure (X-ray patterns)
• Starch pasting profile / peak viscosity
• FTIR spectral bands (CO bond stretching)
• Starch surface porosity

Limitations

• Frequency of the electromagnetic field exposure was not reported in the abstract.
• Sample size and replication details were not reported in the abstract.
• Study context is limited to isolated corn starch from plants grown from exposed seeds; generalizability to other materials or conditions is unclear from the abstract.

{
    "study_type": "other",
    "exposure": {
        "band": null,
        "source": "seed exposure (plants from irradiated seeds)",
        "frequency_mhz": null,
        "sar_wkg": null,
        "duration": "15 days"
    },
    "population": null,
    "sample_size": null,
    "outcomes": [
        "Starch morphology (scanning electron microscopy)",
        "Starch crystalline structure (X-ray patterns)",
        "Starch pasting profile / peak viscosity",
        "FTIR spectral bands (CO bond stretching)",
        "Starch surface porosity"
    ],
    "main_findings": "Mother seeds were exposed to EMF intensities of 23, 70, and 118 μT for 15 days. Starch morphology showed no differences versus control except slight surface porosity at higher EMF; X-ray patterns indicated the orthorhombic structure remained constant. The starch pasting profile was affected, with peak viscosity decreasing as EMF intensity increased, and FTIR showed characteristic bands attributed to CO bond stretching (reported at 1.711 cm).",
    "effect_direction": "mixed",
    "limitations": [
        "Frequency of the electromagnetic field exposure was not reported in the abstract.",
        "Sample size and replication details were not reported in the abstract.",
        "Study context is limited to isolated corn starch from plants grown from exposed seeds; generalizability to other materials or conditions is unclear from the abstract."
    ],
    "evidence_strength": "low",
    "confidence": 0.7399999999999999911182158029987476766109466552734375,
    "peer_reviewed_likely": "yes",
    "keywords": [
        "electromagnetic field",
        "EMF",
        "microtesla",
        "seed exposure",
        "maize",
        "corn starch",
        "physicochemical properties",
        "pasting profile",
        "peak viscosity",
        "FTIR",
        "X-ray patterns",
        "scanning electron microscopy"
    ],
    "suggested_hubs": []
}

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