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Degradation of Corn Starch under the Influence of Gamma Irradiation
Author(s) -
Saadany R. M. A. El,
Saadany F. M. El,
Foda Y. H.
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.19760280605
Subject(s) - starch , irradiation , swelling , degradation (telecommunications) , corn starch , gamma irradiation , chemistry , viscosity , maize starch , waxy corn , food science , radiochemistry , materials science , composite material , telecommunications , physics , computer science , nuclear physics
Irradiation of corn (maize) starch with different doses of gamma irradiation ranging from 1 × 10 5 rad to 1 × 10 6 rad resulted in the increase of starch acidity and reducing power. Molecular degradation was observed as a result of marked decrease in starch viscosity and intrinsic viscosity as well as swelling capacity. The gelatinization time and temperature of the irradiated starch became shorter than in the control sample. Internal changes in the irradiated starch occured as a result of lowering the number of glucose unit per segment in the irradiated starch molecules. All changes were proportional to the doses of gamma irradiation used.