Effect of gamma-ray irradiation on starch in sweet popato roots
1994
Hayashi, T. (National Food Research Inst., Tsukuba, Ibaraki (Japan)) | Todoroki, S.
Starch contents, as well as the size and molecular weight, in sweet potato roots decreased during steerage at 30 degrees C after gamma-ray irradiation, accompanying the increase of sucrose content. No change in the starch and sucrose contents was observed in unirradiated specimens. By microscopy damaged starch granules were observed only in gamma-ray irradiated root. The results suggested that starch was converted into sucrose unirradiated sweet potato roots by the enzymes responsible for starch-sugar interconversion of which the activities were enhanced by gamma-ray irradiation
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