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Contribution a l'étude de l'action du rayonnement sur l'amidon Partie 1. Évolution de certaines caracteristique physico‐chimiques du grain d'amidon en fonction des conditions d'irradiation.
Author(s) -
Th. Tollier Par M.,
Guilbot A.
Publication year - 1970
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19700220904
Subject(s) - starch , swelling , chemistry , irradiation , solubility , aqueous solution , granule (geology) , chemical engineering , food science , materials science , physics , nuclear physics , engineering , composite material
The Development of Certain Physico‐Chemical Properties of the Starch Granule as a Function of Irradiation Conditions. Maize and potato starch of different water content have been exposed to γ‐irradiation, and the development of certain properties of the starch granules has been followed. These properties have been judged by evaluating the picture in the optical microscope, solubility in alcohol at 80° GL and water at 20 °C, as well as swelling and solubility in aqueous medium dependent on temperature. Examinations have been carried out both in dependence of irradiation dosis with constant water content and in dependence of water content with constant irradiation dosis of 25 Mr. Results obtained make it possible to follow the degradation of starch macromolecules under the influence of irradiation, and at the same time show the protecting effect of water within the sample, especially with lower irradiation doses. The change in the swelling faculty and solubility of starch at different temperatures clearly show the important role which the intermolecular associations play in this connection.