Study of Water Soluble Dextrins Formed by Gamma Irradiation of Maize Starch. The respective influences of various irradiation parameters and of starch and its storage characteristics on the quantities of water soluble ridiodextrins are studied. The proposed theory takes into account the variations of the quantities and the sizes of the molecules as a function of irradiation dose and starch moisture. The dextrins are chemically characterized and a weight balance of water soluble already identified radiolysis products has been possible and therefore done.
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Berger et al. (1977) studied this question.
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