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Detection of Corn Starch Irradiated with Low Doses of Gamma Rays Part IV . Possible Routes of Disappearance of Malonaldehyde from Irradiated Starch
Author(s) -
Winchester R. V.
Publication year - 1976
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.19760280604
Subject(s) - starch , hydrogen peroxide , chemistry , radiolysis , irradiation , corn starch , food science , gamma ray , gamma irradiation , radiochemistry , peroxide , nuclear chemistry , biochemistry , organic chemistry , radical , astrophysics , physics , nuclear physics
Hydrogen peroxide and malonaldehyde, which are both radiolysis products of starch, appear not to react with each other when mixed into unirradiated starch. Amino acids, when mixed into unirradiated starch containing malonaldehyde, cause the malonaldehyde to disappear at a measurable rate. This suggests that the malonaldehyde reacts with amino acids rather than with the peroxide, and that this is a more likely path for the disappearance of manlonaldehyde from irradiated starch.