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Gamma Radiolysis of Starches Derived from Different Foodstuffs . Part II. Study of Induced Acidities
Author(s) -
Raffi J.,
Fréjaville C.,
Dauphin J. F.,
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.19810330705
Subject(s) - radiolysis , formic acid , chemistry , food science , starch , potato starch , organic chemistry , radical
The foodstuff from which the studied starches (maize, amylomaize, waxymaize, manioc, bread‐wheat, potato, rice and haricot bean) derive only has little influence upon the quantities of gamma radio‐induced acids. The ratios r between the maximal and minimal found values are respectively 2.5 and 3.2 for formic acid and total acidity. If r is equal to 13.6 for free acidity, it is only due to the very small values in haricot bean, potato and rice starches.