Journal article
Effect of Gamma Irradiation on Molecular Structure and Physicochemical Properties of Corn Starch
Abstract
Carboxyl content and amylose leaching of gamma-irradiated corn starch increased and swelling factor decreased with increasing radiation dose. The apparent amylose content decreased gradually from 28.7% for native starch to 20.9% for 50 kGy irradiated starch. The proportion of short amylopectin branch chains (DP 6 to 12) increased, while the proportion of longer branch chains (DP > or = 37) decreased with increasing radiation dose. The relative …
Authors
Chung H; Liu Q
Journal
Journal of Food Science, Vol. 74, No. 5, pp. c353–c361
Publisher
Wiley
Publication Date
6 2009
DOI
10.1111/j.1750-3841.2009.01159.x
ISSN
0022-1147