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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (30): 60-64.

所属专题： 马铃薯

• 农学 农业基础科学 • 上一篇    下一篇

辐照处理对马铃薯粉降解作用的研究

苏小军 熊兴耀 谭兴和 蔡柳 李文佳   

  • 收稿日期:2011-06-23 修回日期:2011-10-17 出版日期:2011-11-25 发布日期:2011-11-25
  • 基金资助:

    国家科技支撑计划区域重大专项

Gamma Irradiation Degradation of Potato Flour

  • Received:2011-06-23 Revised:2011-10-17 Online:2011-11-25 Published:2011-11-25

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摘要：

为探明辐照对马铃薯粉的降解作用，采用不同剂量60Co-γ射线对其进行处理。结果表明，马铃薯粉经50~400 kGy剂量辐照处理后，颗粒形貌没有发生改变，但在冷水中的溶解度大大增加，其中经400 kGy剂量辐照处理后，溶解度达61%。辐照的直接糖化效率随处理剂量的加大而增加，其中以400 kGy剂量处理的最明显，糖化值（DE值）达5.1%。辐照处理的降解产物以麦芽糖和葡萄糖为主。试验证明60Co-γ射线能有效降解马铃薯粉，并可产生可发酵性糖。

关键词: 麻醉, 麻醉

Abstract:

In order to investigate irradiation degradation, potato flour was treated with different doses of gamma ray. Results showed that the granule morphology of potato starch did not change under the doses of 50-400 kGy. However, the treatment of gamma irradiation caused increase in solubility of potato flour, among which 400 kGy increased the most to 61%. Gamma irradiation had the effect of dehydrolysating directly, the content of sugars increased with the dose of gamma ray, among which 400 kGy was the best, had DE value of 5.1%. Ion-chromatography analysis showed that after being treated with gamma irradiation, potato flour’s degraded product were mainly glucose and maltose. It was supported that gamma irradiation treatment was an effective way to potato degradation for fermentable sugar production.