Author/Authors :
Yoon، نويسنده , , H.-S. and Yoo، نويسنده , , J.-Y. and Kim، نويسنده , , J.-H. and Lee، نويسنده , , J.-W. and Byun، نويسنده , , M.-W. and Baik، نويسنده , , B.-K. and Lim، نويسنده , , S.-T.، نويسنده ,
Abstract :
The digestibility of gamma-irradiated corn starches was investigated. Gamma-irradiation (5–20 kGy) decreased the average molecular size of waxy and normal corn starches, but increased the proportions of both rapidly digestible (RDS) starch and enzyme-resistant starch (RS). The residual moisture in starch affected the susceptibility of the starches to the irradiation. Waxy corn starch was more susceptible to the irradiation than normal corn starch. The increase in RS content indicates that the irradiation induced the structural modification besides the chain degradation.
Keywords :
gamma-irradiation , RS , digestibility , Starch
