Some properties of gamma‐irradiated starches and their electrodialytic separation

摘要

AbstractPotato, wheat, and maize starches were irradiated in glass vessels with a dose of 2,000,000 rep of gamma rays from Co60. The starches were heated for 30 min. at 120° and their solutions were investigated. In general, there occurs a change of the starch into soluble starch. The viscosity of the three starches in solution decreases, the reducing power increases a little, the iodine‐binding power and the splitting off with β‐amylase decrease. With potato starch, the macromolecules become somewhat smaller, as determined by osmometric investigation; with cereal starches the molecules are mostly degraded into smaller particles. The solutions of all three starches can be fractionated by electrodialysis. After irradiation the portion in colloidal solution incr