^(60)Co-γ不同剂量辐照对明胶特性的影响  

Effect of Different Irradiation Dosage of ^(60)Co-γ on Properties of Gelatin

作　　者：耿胜荣[1] 廖涛[1] 李新[1] 鉏晓艳[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农产品辐照加工中心/湖北省农业科技创新中心,湖北武汉430064

出　　处：《食品科学技术学报》2013年第4期28-31,共4页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(11105048)

摘　　要：研究经0~52.7 kGy60Co-γ射线照射后的明胶黏度、胶凝特性、蛋白组分、分子量与吸收剂量的关系,结果表明,明胶的特性黏度、相对黏度、凝胶强度、熔化温度和分子量随剂量的增加呈下降趋势.明胶的大分子物质含量随剂量的增加而减少,M n和M w范围为7 839~10 861,32 444~36 506.分子量分布逐渐加宽,范围为3.36~4.45.同时,辐照后明胶膜的胶凝点上升,范围39.8~42.7℃.明胶颗粒的致密性好,表面平滑.实验结果说明,在有限水和无限氧气存在下,小分子量明胶的辐射反应为分解反应.The gelatin was irradiated by ^60Co-γ with the dosages of 0-52.7 kGy and the parameters including viscosity,gel strength,protein component and molecular weight were determined immediately.The results showed that the intrinsic viscosity,relative viscosity,gel strength,molecular weight,and melting point decreased with the increasing of the dosage.The content of high molecular weight components decreased.The number average molecular weight and weight average molecular weight were in the range of 7 839-1 061 and 32 444-36 506.The polydispersity was between 3.36 and 4.45.Compared with the intact gelatin,the irradiated one had the wider distribution of molecular weight and higher gelling temperature,the range of which was 39.8-42.7 ℃.Moreover,the membrane was smoother.The results indicated that the main reaction of gelatin during the irradiation was degradation under the condition of limited water and oxygen.

关 键 词：60Co-γ辐照 明胶 分子量 分解 

分 类 号：TS259.1[轻工技术与工程—食品科学与工程]