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KMID : 0380619930250010083
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 1 p.83 ~ p.85
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Effects of Ionizing Energy on Some Physico - Chemical Properties of Chestnut Starch
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Abstract
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Some properties of strch isolated from gamma-irradiated chestnut at doses of 0∼0.45 kGy were investigated. The treatment increased the water-binding capacity and decreased intrinsic viscosity and amlyograph viscosities. Other properties including swelling power and solubility at 80℃ , blue value and percent transmittance of starch dispersion were essentially not affected by irradiation at sprout-inhibition dose.
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