Abstract
AbstractThe effect of storage after irradiation of corn grains on steeping process, starch isolation, quality of by‐products and fatty acids composition of germ oil was investigated. It was found that post‐irradiation storage led to a decrease in water absorption and protein solubilization during steeping process. The starch yield was lower, contained a high percentage of protein and was darker from above 500 Krads. Post‐irradiation caused a change in the proportions and disappearance or induced new fatty acids in the corn germ oil.
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