辐照玉米淀粉制备慢消化淀粉研究  

Study on Slowly Digestible Starch Preparing Method from Maize Starch by Irradiation

作　　者：胡少新[1] 李国良[1] 付立新[1] 扈光辉[1] 王明泉[1] 任洪雷[1] 杨剑飞[1] 刘畅[1] HU Shao-xin;LI Guo-liang;FU Li-xin;HU Guang-hui;WANG Ming-quan;REN Hong-lei;YANG Jian-fei;LIU Chang(Maize Research Institute of Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)

机构地区：[1]黑龙江省农业科学院玉米研究所,黑龙江哈尔滨150086

出　　处：《黑龙江农业科学》2020年第8期88-91,共4页Heilongjiang Agricultural Sciences

基　　金：黑龙江省农业科技创新工程项目(2012QN028)。

摘　　要：为提高普通玉米淀粉中慢消化淀粉的含量,采用60 Co-γ射线玉米淀粉进行辐照处理,分别采用2.0,4.0,8.0,12.0,16.0 kGy 5个剂量,测定不同剂量辐照处理后玉米淀粉中慢消化淀粉的含量。结果表明:获得慢消化淀粉含量(57.45%)最高的辐照剂量为4.0kGy。通过扫描电子显微镜(SEM)表征分析表明,玉米淀粉颗粒辐照处理后,颗粒表面出现裂纹。通过偏光显微镜表观形态分析,辐照处理后偏光十字消失。In order to improve the content of slowly digestible starch in common maize starch,the paper utilized Co-60 gamma ray irradiating maize starch for increasing slowly digestible starch content.The irradiation of maize starch utilized 2.0,4.0,8.0,12.0 and 16.0 kGy in this paper.The results showed that,the slowly digestible starch content was measured after irradiation.The slowly digestible starch content reached the highestlevel(57.45%)at 4.0 kGy irradiation dosage.The changes of surface morphology of maize starch particles were observed at scanning electron microscope.The maize starch particles had cracks on the surface after irradiation.The polarizes cross fade away after irradiation by polarizing microscope.

关 键 词：玉米淀粉 辐照 慢消化 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]