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Etude des mécanismes de formation de quelques produits identifiés après irradiation gamma de l'amidon de maïs
Author(s) -
Berger Par G.,
Dauphin J. F.,
Michel J. P.,
Enrico G.,
Agnel J. P.,
Seguin F.,
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.19770290303
Subject(s) - radiolysis , radical , chemistry , oxygen , gamma irradiation , starch , irradiation , medicinal chemistry , photochemistry , food science , organic chemistry , physics , nuclear physics
Studies of the Formation Processes of Some Identified Radiolysis Products after Gamma Irradiation of Maize Starch . From the variations in the concentrations of different starch radiolysis products, studied as function of starch water content and of oxygen pressure, it has been possible to suggest different formation processes. The initied break of the COC linkages as well as the further rearrangement of the radicals formed or their reactions with water and oxygen explain the observed rearrangements. Water generally has a protector effect, which can be interpreted as an inhibition of primary radical transformation. As for oxygen, its fixation on a carbon radical may account for the generally stimulating action of this gas.