ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary The bactericidal effect of extracts of cobalt 60-irradiated maize starch on cultures ofEscherichia coli declines more rapidly when the starch is stored at elevated temperatures. Moreover radiolytic products are labile when subjected to short-time heat treatments or to extreme pH whereas autoclaving for one hour increases their toxicity to the initial level. The presence of ferrous ions alters the bactericidal power of these starch extracts, but in contrast the nature of the solvent, the composition of the atmosphere during extraction, the extraction time, and the storage of extracts at different temperatures up to 37°C are without effect. This toxicity is attributed to organic peroxides and especially to hydrogen peroxide formed during irradiation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00934070
