Free radical formation in UV- and gamma-irradiated cassava starch

Bertolini Andréa C., Mestres Christian, Colonna Paul, Raffi Jacques. 2001. Free radical formation in UV- and gamma-irradiated cassava starch. Carbohydrate Polymers, 44 : pp. 269-271.

Journal article ; Article de revue à facteur d'impact
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Abstract : Cassava starch is degraded by UV irradiation, particularly when previously acidified with lactic acid. Gamma irradiation also induces starch degradation through the formation of free radicals. The aim of this work was to confirm the hypothesis that free radicals are formed in starch through UV treatment and to compare free radical formation and the extent of degradation in native or acidified starches as a result of UV and gamma irradiation. Both types of irradiation result in a decrease in starch intrinsic viscosity. Electronic spin resonance (ESR) shows that radicals formed in UV irradiated samples are similar to those produced by gamma irradiation. (Résumé d'auteur)

Mots-clés Agrovoc : Amidon, Manioc, Irradiation ultraviolette, Dégradation, Propriété physicochimique, Irradiation gamma, Radical libre

Mots-clés complémentaires : Amidon de manioc

Classification Agris : Q01 - Food science and technology - General aspects

Auteurs et affiliations

  • Bertolini Andréa C., INRA (FRA)
  • Mestres Christian, CIRAD-CA-CALIM (FRA)
  • Colonna Paul, INRA (FRA)
  • Raffi Jacques, CEA (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (

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