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Modification of Corn Starch and Fine Flour by Acid and Gamma Irradiation. Part 1. Chemical Investigation of the Modified Products
Author(s) -
Ghali Y.,
Ibrahim N.,
Gabr S.,
Aziz H.
Publication year - 1979
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.19790311002
Subject(s) - starch , chemistry , periodate , hydrolysate , hydrolysis , irradiation , sodium borohydride , acid hydrolysis , sodium periodate , amylase , dextrin , maize starch , nuclear chemistry , food science , organic chemistry , enzyme , catalysis , physics , nuclear physics
Fine flour from corn and the isolated starch were dextrinized in the presence of acid and irradiated with y‐rays. Starch irradiated with high doses of y‐rays was highly modified while fine flour was less affected. The irradiated starch was reduced with sodium borohydride and then hydrolysed. Erythritol and other compounds were identified in the hydrolysate. It was concluded that the C2‐C3 bonds in the intermediate glucose units are probably broken by irradiation. Such hypothesis was confirmed by periodate oxidation, hydrolysis with α‐amylase and ferricyanide number determination of the irradiated starch.