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Evaluation des carbonyles formés au cours de I'irradiation gamma de I'amidon de maïs
Author(s) -
Michel Par J. P.,
Rigouard M.,
Berger G.,
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.19770290803
Subject(s) - starch , irradiation , chemistry , gamma irradiation , polysaccharide , food science , nuclear chemistry , radiochemistry , biochemistry , physics , nuclear physics
Abstract Evaluation of Carbonyl Compounds Formed During Gamma Irradiation of Maize Starch . Changes in the levels of radioinduced carbonyl compounds were analysed as a function of irradiation conditions (dose, dose rate, temperature, atmosphere), starch properties (water content) and post irradiation treatments (storage, autoclaving). The percentages of identified and unknown carbonyl fractions were respectively 40 and 60 %. The half unknown fraction was linked on the radiodextrins (polysaccharides formed during irradiation of starch).