Alterations in Maize Starch Under the Action of Irradiation and Temperature
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
Pagination or Media Count:
During the irradiation and drying of grain at 140 deg C, processes apparently take place therein which are related with a change in the structure of the starch by its degradation in particular, with a certain degradation of Amylose. In this study, corn containing 13 moisture was irradiated with gamma rays from Co60 at doses of 100,000 and 1,500,000.00 R. The starch was then extracted from non-irradiated corn as well. The viscosity ratio was calculated, as well as molecular weight and degree of polymerization.
- Food, Food Service and Nutrition