The effect of ionizing radiations on some physical and chemical properties of Pakistani rice:II. The effect on starch and starch fractions

Publisher Website
Google Scholar
Abstract
Summary: The effect of ionizing radiations on starch and its fractions isolated from two varieties of irradiated Pakistani rice are reported in this paper. As the radiation dose was increased, the absolute density of the starch granules and gelatinization temperature of the starch were decreased. The iodine binding capacity, the β‐amylolysis limit and the average chain length of the starch amyloses were decreased by radiation treatment which suggested that degradation of the molecule had taken place. The iodine binding capacity and the β‐amylolysis limit of the starch amylopectins were increased as a result of radiation treatment.