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The effect of ionizing radiations on some physical and chemical properties of Pakistani rice:II. The effect on starch and starch fractions
Author(s) -
CHAUDHRY M. A.,
GLEW G.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01717.x
Subject(s) - starch , chemistry , ionizing radiation , iodine , irradiation , food science , degradation (telecommunications) , nuclear chemistry , radiochemistry , organic chemistry , physics , telecommunications , computer science , nuclear physics
Summary The effect of ionizing radiations on starch and its fractions isolated from two varieties of irradiated Pakistani rice are reported in this paper. As the radiation dose was increased, the absolute density of the starch granules and gelatinization temperature of the starch were decreased. The iodine binding capacity, the β‐amylolysis limit and the average chain length of the starch amyloses were decreased by radiation treatment which suggested that degradation of the molecule had taken place. The iodine binding capacity and the β‐amylolysis limit of the starch amylopectins were increased as a result of radiation treatment.