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.