60Co-γ射线辐照后效应对高直链玉米淀粉结构的影响  

Effect of 60Co-γ Ray Post-irradiation on the Structure of High Amylose Corn Starch

作　　者：陈祖琴[1] 李建伟 黎青[1] 彭宇 黄文丽[1] CHEN Zuqin;LI Jianwei;LI Qing;PENG Yu;HUANG Wenli(Institute of Biotechnology and Nuclear Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610061,China)

机构地区：[1]四川省农业科学院生物技术核技术研究所,四川成都610061

出　　处：《食品科技》2020年第4期242-247,共6页Food Science and Technology

基　　金：四川省财政创新能力提升工程项目(2019QNJJ-001)。

摘　　要：以高直链玉米淀粉为试验材料,探究60Co-γ射线辐照后效应对高直链玉米淀粉的影响,高直链玉米淀粉经辐照后,通过扫描电镜(SEM)、傅立叶红外光谱(FT-IR)、广角X射线衍射(XRD)的分析方法,对比水解前后和不同剂量辐照处理对高直链玉米淀粉后效应结构的影响。SEM研究发现,当辐照剂量为50 kGy,辐照后效应引起高直链玉米淀粉破裂;FT-IR和XRD研究结果表明,辐照后效应引起淀粉基团和结晶度变化,为后续如何消除和利用辐照后效应提供研究基础依据。In order to investigate the effect of 60Co-γ-ray post-irradiation on high amylose corn starch,high amylose corn starch was used as this test material.After high amylose corn starch was irradiated and hydrolysis,electron microscope (SEM),Fourier infrared spectroscopy (FT-IR),and wide angle X-ray diffraction (XRD) analysis method was used,comparing the structure of irradiated high amylose corn starch before and after hydrolysis and different dose irradiation treatment.SEM research found that 50 kGy irradiation caused high amylose corn starch to break after hydrolysis.The results of FT-IR and XRD showed that the effect of post-irradiation caused changes in starch groups and crystallinity.The basis for this research is how to eliminate and use the effects of the post-irradiation afterwards.

关 键 词：高直链玉米淀粉 60Co-γ射线 辐照后效应 结构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]