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SUSCEPTIBILITY TO AMYLOLYSIS OF GAMMA‐IRRADIATED WHEAT
Author(s) -
ANANTHASWAMY H. N.,
VAKIL U. K.,
SREENIVASAN A.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb01996.x
Subject(s) - maltose , starch , chemistry , amylase , irradiation , food science , alpha amylase , radioresistance , sucrose , biochemistry , enzyme , biology , physics , nuclear physics , genetics , cell culture
SUMMARY– Initial reducing sugars and diastatic activity, expressed as “maltose value,” are increased in irradiated wheat and are functions of dose levels in the range 20—200 Krad. Both alpha‐and beta‐amylases retain their activities in irradiated wheat, but the sensitivities of starch to amylolysis are increased with radiation dose levels. Latent beta‐amylase present in resting seeds, is also radioresistant. Susceptibility of starch to radiation treatment is more pronounced with moist than dry grain.