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EFFECT OF GAMMA RADIATION ON WHEAT STARCH AND ITS COMPONENTS
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.tb01997.x
Subject(s) - maltotriose , amylose , amylopectin , maltose , starch , chemistry , radiolysis , irradiation , food science , polysaccharide , gamma irradiation , biochemistry , radiochemistry , sucrose , radical , physics , nuclear physics
SUMMARY– Studies on the susceptibility of irradiated wheat starch, amylose and amylopectin to alpha‐ and beta‐amylolysis reveal that they are more susceptible to enzyme actions, compared to their unirradiated controls; however, irradiated amylose seems to be comparatively more vulnerable. From irradiated starch, series of oligosaccharides of the maltose series are discernible, while glucose appears only above 200 Krad dose level. Quantitative analysis of the radiolytic breakdown products of starch reveal that at high dose levels (1 Mrad) maltose, maltotriose and maltotetrose are the main products. Results on the separation of radiolytic breakdown products suggest they resemble those produced by alpha‐amylolysis of starch.