| 电子束辐照对小麦分离淀粉流变学特性的影响 |
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| 引用本文： | 胡碧君,尹寿伟,资名扬,温其标.电子束辐照对小麦分离淀粉流变学特性的影响[J].食品工业科技,2011(8):74-76. |
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| 作者姓名： | 胡碧君 尹寿伟 资名扬 温其标 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 从经过电子束辐照处理的小麦中提取淀粉,用Brabender连续粘度计研究不同辐照剂量（0、1.0、2.75、4.4kGy）对其流变学特性的影响,并用排阻液相色谱和多角度光散射仪、折光检测器连用技术（HPSEC-MALLS-RI）测定其分子量分布。结果表明：随着辐照剂量的增加,小麦淀粉的Brabender峰值黏度显著降低,冷稳定性升高,凝沉性减弱,当辐照剂量达到4.4kGy时,小麦淀粉的峰值黏度由85.0BU减小到42.0BU,下降了50.6%,回生值下降了88.2%;同时,小麦淀粉重均分子量逐渐下降,且当辐照剂量达到4.4kGy时,小麦淀粉的重均分子量与未辐照相比下降了1个数量级,说明电子束辐照引起了小麦中淀粉分子的降解,平均分子量减小,导致小麦淀粉流变学特性改变,粘度降低。
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| 关 键 词： | 电子束辐照 小麦淀粉 粘度 流变特性 分子量分布 |
Effect of electron-beam irradiation on the rheological properties of starches separated from stored wheat |
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| HU Bi-jun,YIN Shou-wei,ZI Ming-yang,WEN Qi-biao.Effect of electron-beam irradiation on the rheological properties of starches separated from stored wheat[J].Science and Technology of Food Industry,2011(8):74-76. |
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| Authors: | HU Bi-jun YIN Shou-wei ZI Ming-yang WEN Qi-biao |
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| Affiliation: | HU Bi-jun,YIN Shou-wei,ZI Ming-yang,WEN Qi-biao*(College of Light Industry & Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | In this paper,the effects of electron-beam irradiation on the rheological properties and the molecular mass distribution of starches separated from irradiated wheat were investigated.The experimental wheat was irradiated with different irradiation doses(0,1.0,2.75,4.4kGy).The analysis using the Brabender Viscoamylograph showed that with the increasing of irradiation doses,the Brabender peak viscosity of wheat starches decreased significantly and the cold stability increased,while the retrogradations were we... |
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| Keywords: | electron-beam irradiation wheat starch viscosity rheological property molecular weight distribution |
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