Veränderungen der Stärke und ihrer Abbauprodukte nach Behandlung von Weizenmehl mit Gamma‐Strahlen
1960
Deschreider, A. R.
Summarizing, it can be said that the starch of a flour treated with gamma rays undergoes far‐reaching changes. These arise through depolymerization. The following changes are mainly concerned: Increase of reducing power of the flour, rise in content of nitrogen‐free extract substances of the flour, viscosity loss of a solution of extracted starch, and increased solubility of amylopectin in boiling water. When the radiation is increased, there is a very close correlation between these two changes and the ray intensity employed. Changes of conditions between total phosphor and soluble phosphor of starch. Dosing the ionizing rays is of prime importance. Thus, with weak doses up to 100 K radiation and according to the kind of flour and its quality, a maximum viscosity of the starch suspension and of the concentration of bound phosphor is found. There is much in common between the changes stated above, and those observed by other authors when treating potato starch with gamma rays.
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