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Some properties of gamma‐irradiated starches and their electrodialytic separation
Author(s) -
Samec M.
Publication year - 1960
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.1960.070030812
Subject(s) - starch , irradiation , potato starch , viscosity , materials science , iodine , chemistry , electrodialysis , chemical engineering , membrane , chromatography , nuclear chemistry , food science , biochemistry , organic chemistry , composite material , physics , nuclear physics , engineering
Potato, wheat, and maize starches were irradiated in glass vessels with a dose of 2,000,000 rep of gamma rays from Co 60 . The starches were heated for 30 min. at 120° and their solutions were investigated. In general, there occurs a change of the starch into soluble starch. The viscosity of the three starches in solution decreases, the reducing power increases a little, the iodine‐binding power and the splitting off with β‐amylase decrease. With potato starch, the macromolecules become somewhat smaller, as determined by osmometric investigation; with cereal starches the molecules are mostly degraded into smaller particles. The solutions of all three starches can be fractionated by electrodialysis. After irradiation the portion in colloidal solution increases.