Abstract
In order to clarify changes in properties of starch irradiated with microwave, irradiation was carried out upon starch suspension, the water content of which was controlled by the addition of either sucrose or triethyleneglycol. In addition to physico-chemical measurements, starch granules were observed under optical-and scanning electrone-microscopes.
Results :
1. Extractability of amylase increased.
2. While suspensions being kept below 80°C during irradiation, swelling capacity of starch stood small; while, above 80°C, starch granules suffered a drastic destruction, and swelling capacity showed a sudden increase.
3. Destruction of starch granules seemed to proceed in specific styles.
4. Starch paste thus obtained proved to be of multiple phases, that is, a mixture of non-swellen starch granules and of their specific fragments.
