저선량의 감마선 조사(0-9.1 kGy)에 의하여 옥수수녹말의 고유 점도는 감소, 겉보기 아밀로오스 함량, 물 결합능력, 팽윤력과 용해도는 증가하였다. RVA 또는 아밀로그래프 점도는 조사선량이 증가함에 따라 감소하였으나 DSC에 의한 흡열 전이에는 큰 영향이 없었다. 감마선 조사한 옥수수 전분을 이용한 저항전분 생성은 효과가 없었다.
Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at $80^{circ}C$ linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at $120^{circ}C$ and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.
