Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Properties of corn Starches Isolated from Irradiated Glutinous and Non-Glutinous Corn Grains

  • Kang, Il-jun (Dept. of Food and Nutrition, Hallym University) ;
  • Byun, Myung-Woo (Dept. of food Irradiation, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Dept. of Food Science and Nutrition, Chungnam National University) ;
  • Lee, Soo-jeong (Dept. of Food Science and Nutrition, Dankook University) ;
  • Chung, Cha-Kwon (Dept. of Food and Nutrition, Hallym University)
  • Published : 1997.03.01
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Abstract

Physicohemical properties of corn starches isolated from non-glutinous and corn grains fol-lowing γ-irradiation up to 10kGy were investigated. Blue value, water binding capacity and swelling power decreased, while alkali number ad solubility increased by γ-irradiation , which was more pronounced in glu-tinous corn starch than in non-glutinous corn starch. The optical transmittance increased with an increment of heating temperature and applied irradiation doses. No significant difference was observed in Hunter's color value between both starches isolated from non- irradiated and irradiated and irradiated corn grains. Amylograph viscosities decreased remarkably as dose levels increased. The overall effects of γ-irradiation was more distinguished in glutinous starch than in non-glutinous starch.

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