The Improvement of Corn Starch Isolation Process by Gamma Irradiation

옥수수 전분추출 공정개선을 위한 감마선 이용

  • Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
  • Kang, Il-Jun (Korea Atomic Energy Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Soo-Jeong (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • Published : 1995.02.01

Abstract

Gamma irradiation was applied to non-glutinous and glutinous corns for improving starch isolation process. No significant changes in proximate composition of corn grains were observed by gamma irradiation. Irradiation at 1 and 5 kGy was effective for sterilizing all contaminated microorganisms of non-glutinous and glutinous corns, respectively. The moisture-uptake rate constants were increased in proportional to the steeping temperature and applied irradiation dose level. The irradiation efficacy on water absorption properties was also recognized in the corns stored for six months at room temperature. The combined use of gamma irradiation with sulfur dioxide solution was very effective for reducing steeping time. The starch yield gradually increased as irradiation dose levels increased. At 2 kGy, the sarch yield of non-glutinous and glutinous corns increased by 38% and 27%, respectively. No significant difference in Hunter's color value was observed between the starches isolated from nonirradiated and irradiated corn grains.

Keywords

gamma irradiation;corn;water absorption;starch isolation