Susceptibility to amylolysis of gamma-irradiated wheat

Ananthaswamy, H. N. ; Vakil, U. K. ; Sreenivasan, A. (1970) Susceptibility to amylolysis of gamma-irradiated wheat Journal of Food Science, 35 (6). pp. 792-794. ISSN 0022-1147

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Initial reducing sugars and diastatic activity, expressed as "maltose value," are increased in irradiated wheat and are functions of dose levels in the range 20 - 200 Krad. Both alpha-and beta-amylases retain their activities in irradiated wheat, but the sensitivities of starch to amylolysis are increased with radiation dose levels. Latent beta-amylase present in resting seeds, is also radioresistant. Susceptibility of starch to radiation treatment is more pronounced with moist than dry grain.

Item Type:Article
Source:Copyright of this article belongs to Institute of Food Technologists.
ID Code:35463
Deposited On:21 Apr 2011 13:39
Last Modified:21 Apr 2011 13:39

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