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.
Bibliographical noteFunding Information:
This work was supported by: Korea Research Foundation and The Korean Federation of Science and Technology Societies (MOEHRD, Basic Research Promotion Fund); and 2006–2008 Basic Research Program of Korea Atomic Research Institute.
ASJC Scopus subject areas
- Organic Chemistry
- Polymers and Plastics
- Materials Chemistry