Changes of Relative Crystallinity of Potato Starch Under Gamma Irradiation

Abstract

Abstract Indices of relative crystallinity of starch samples after gamma irradiation in dry form or in potatoes have been determined by differential and integral methods and compared with those calculated for corresponding reference samples. In the case of dry samples, the diminution of relative crystallinity was observed after gamma ray irradiation. In the case of starch samples extracted from irradiated potatoes, the influence of drying conditions was additionally observed. The diminution of relative crystallinity seems to be accompanied by destruction of long‐range ordering as observed by SAXS experiment.