Premium
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
Abstract 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.