A. Nishimura, Ken-ichi TAKAOKA
Abstract
The influence of irradiation on the susceptibility of amylose to the action of amylases is studied. Amylose is irradiated in solid state by a Co-60 source, receiving a total dose of 10 /sup 5/ to 10/sup 8/ r at a dose rate of 6 x 10/sup 4/ r/hr in air at room temperature. (T.F.H.)
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The influence of irradiation on the susceptibility of amylose to the action of amylases is studied. Amylose is irradiated in solid state by a Co-60 source, receiving a total dose of 10 /sup 5/ to 10/sup 8/ r at a dose rate of 6 x 10/sup 4/ r/hr in air at room temperature. (T.F.H.)
Key concepts: Amylose, Irradiation, Chemistry, Amylase, Radiochemistry, Starch, Food science, Enzyme