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Etude de la partie soluble dans l'eau des radiodextrines formées par irradiation gamma de l'amidon de maïs
Author(s) -
Berger Par G.,
Agnel J. P.,
SaintLèbe L.
Publication year - 1977
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.19770290203
Subject(s) - chemistry , starch , radiolysis , gamma irradiation , irradiation , nuclear chemistry , aqueous solution , food science , physics , nuclear physics
Study of Water Soluble Dextrins Formed by Gamma Irradiation of Maize Starch . The respective influences of various irradiation parameters and of starch and its storage characteristics on the quantities of water soluble ridiodextrins are studied. The proposed theory takes into account the variations of the quantities and the sizes of the molecules as a function of irradiation dose and starch moisture. The dextrins are chemically characterized and a weight balance of water soluble already identified radiolysis products has been possible and therefore done.