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Degradation of Corn Starch under the Influence of Gamma Irradiation

R. M. A. El Saadany, F. M. El Saadany, Y. H. Foda

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Abstract

Abstract Irradiation of corn (maize) starch with different doses of gamma irradiation ranging from 1 × 105 rad to 1 × 106 rad resulted in the increase of starch acidity and reducing power. Molecular degradation was observed as a result of marked decrease in starch viscosity and intrinsic viscosity as well as swelling capacity. The gelatinization time and temperature of the irradiated starch became shorter than in the control sample. Internal changes in the irradiated starch occured as a result of lowering the number of glucose unit per segment in the irradiated starch molecules. All changes were proportional to the doses of gamma irradiation used.

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What this paper is about

Abstract Irradiation of corn (maize) starch with different doses of gamma irradiation ranging from 1 × 105 rad to 1 × 106 rad resulted in the increase of starch acidity and reducing power. Molecular degradation was observed as a result of marked decrease in starch viscosity and intrinsic viscosity as well as swelling capacity. The gelatinization time and temperature of the irradiated starch became shorter than in the control sample. Internal changes in the irradiated starch occured as a result of lowering the number of glucose unit per segment in the irradiated starch molecules. All changes were proportional to the doses of gamma irradiation used.

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Available abstract

Abstract Irradiation of corn (maize) starch with different doses of gamma irradiation ranging from 1 × 105 rad to 1 × 106 rad resulted in the increase of starch acidity and reducing power. Molecular degradation was observed as a result of marked decrease in starch viscosity and intrinsic viscosity as well as swelling capacity. The gelatinization time and temperature of the irradiated starch became shorter than in the control sample. Internal changes in the irradiated starch occured as a result of lowering the number of glucose unit per segment in the irradiated starch molecules. All changes were proportional to the doses of gamma irradiation used.

Key concepts: Starch, Irradiation, Swelling, Degradation (telecommunications), Corn starch, Gamma irradiation, Chemistry, Viscosity

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