Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.514-520
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- 1996
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- 0367-6293(pISSN)
Development of Modified Starch by Gamma Irradiation
감마선을 이용한 변성전분의 개발
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Kang, Il-Jun
(Department of Food Science and Nutrition, Hallym University) ;
- Byun, Myung-Woo (Korea Atomic Energy Research Institute)
- Published : 1996.06.30
Abstract
The purpose of this study was to develop the production technology of modified starch. Corn starches were gamma irradiated at 0-110 kGy and the effect of irradiation dose levels on the physicochemical properties of corn starches were investigated. Blue value linearly decreased, while alkali number and solubility markedly increased as irradiation dose levels were increased. The optical transmittance increased as applied irradiation dose levels were increased in the temperature range of