Radiolyse von Stärke Beitrag zur quantitativen Bestimmung einiger Radiolyseprodukte in Kartoffelstärke und Weizenmehl

DOI Web Site Web Site 1 Citations

Search this article

Description

<jats:title>Abstract</jats:title><jats:p><jats:bold>Radiolysis of Starch. A Contribution to Quantitative Determination of Several Radiolysis Products in Potato Starch and Wheat Flour</jats:bold>. The amounts of formed desoxy‐compounds, which produce malonic dialdehyde during HI <jats:italic>O</jats:italic><jats:sub>4</jats:sub>‐oxydation, as well as that of ω‐hydroxymaltol have been determined in irradiated potato starch and irradiated wheat flour in dependence on irradiation doses. With pure potato starch, G‐values*) of 0.03–0.04 for water soluble desoxy‐compounds and such ones of 0.02 for insoluble desoxy‐compounds were obtained. G‐values of desoxy‐compounds in an ethyl acetate‐acetone‐water extract (4: 5: 1 v/v) of irradiated potato starch and irradiated wheat flour showed a ratio of about 3: 1. When aqueous potato starch sols are irradiated desoxygroups in the high‐molecular starch molecule will also be found (in <jats:italic>N</jats:italic><jats:sub>2</jats:sub><jats:italic>O</jats:italic> atmosphere: G‐values around 0.3).</jats:p><jats:p>With ω‐hydroxymaltol it became apparent that the main part of this compound is formed after irradiation during storage. With pure potato starch G‐values around 0.015–0.02 were determined after 10 days of storage. When this material is heated after irradiation an increase of the hydroxymaltol content (G‐values: 0.025) is to be found.</jats:p><jats:p>In the non‐irradiated materials traces of desoxy‐compounds as well as ω‐hydroxymaltol were found.</jats:p>

Journal

Citations (1)*help

See more

Keywords

Report a problem

Back to top