| Abstract: | The 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. |
