Fine flour from corn and the isolated starch were dextrinized in the presence of acid and irradiated with y‐rays. Starch irradiated with high doses of y‐rays was highly modified while fine flour was less affected. The irradiated starch was reduced with sodium borohydride and then hydrolysed. Erythritol and other compounds were identified in the hydrolysate. It was concluded that the C2‐C3 bonds in the intermediate glucose units are probably broken by irradiation. Such hypothesis was confirmed by periodate oxidation, hydrolysis with α‐amylase and ferricyanide number determination of the irradiated starch.
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Ghali et al. (1979) studied this question.
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