Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part 1. Study of Some Induced Carbonyl Derivatives | Zendy

Raffi J. | Zendy; Agnel J. P. | Zendy; Dauberte B. | Zendy; d'Urbal M. | Zendy; SaintLèbe L. | Zendy

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Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part 1. Study of Some Induced Carbonyl Derivatives

Author(s) -

Raffi J.,

Agnel J. P.,

Dauberte B.,

d'Urbal M.,

SaintLèbe L.

Publication year - 1981

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.19810330604

Subject(s) - radiolysis , starch , chemistry , food science , potato starch , organic chemistry , radical

The foodstuff from which the studied starches (maize, amylomaize, waxymaize, bread‐wheat, manioc, rice, potato, haricot bean) derive only has a little influence upon the quantities of gamma radioinduced carbonyl derivates: the ratio between the maximal and minimal values found is always lower than 5; the radio‐induced quantities in maize starch do not vary for more than 30% around the average value found for the different starches; the different curves drawn – showing the influence of irradiation dose, atmosphere, water content – have similar shapes.

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