电子束辐照对小麦分离淀粉流变学特性的影响  

Effect of electron-beam irradiation on the rheological properties of starches separated from stored wheat

作　　者：胡碧君[1] 尹寿伟[1] 资名扬[1] 温其标[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2011年第8期74-76,共3页Science and Technology of Food Industry

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。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 weakened.When the irradiation dose reached 4.4kGy,the peak viscosity reduced from 85.0BU to 42.0BU,decreased by 50.6%,the setback reduced by 88.2%.As determined by HPSEC-MALLS-RI,the molecular masses of wheat starches degraded gradually with increasing irradiation dose,when the irradiation dose upped to 4.4kGy the molar mass of starch decreased by one order of magnitude.The results indicated that the electron-beam irradiation made wheat starch degradation and lead to the changes of rheological properties and the decrease of viscosity of wheat starches.

关 键 词：电子束辐照 小麦淀粉 粘度 流变特性 分子量分布 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]