60Coγ-射线辐照对马铃薯淀粉理化性质的影响研究

60Coγ-射线辐照对马铃薯淀粉理化性质的影响研究(7400字)

摘  要: 对50～400kGy辐照处理后马铃薯淀粉的理化性质进行了研究。结果表明，随着辐照剂量的增加，马铃薯淀粉的颜色随之加深；淀粉溶解度和酸度显著增加，膨胀度则显著减小；淀粉中总糖含量逐渐减小而还原糖含量逐渐增加；糊化温度和淀粉糊粘度逐渐降低。说明马铃薯淀粉经辐照处理后理化性质发生了很大的变化。
关键词: 马铃薯淀粉；60Coγ-射线辐照；理化特性

60Coγ-ray irradiation on physiochemicaland properties of potato starch research

Abstract：The physiochemical properties of potato starch were studied after irradiated with 50～400kGy does of γ-ray. The study indicated that with the increased irradiation dose, the color of potato starch got brown; the solubility and acidity increased dramatically and swelling power decreased significantly; total sugar content decreased gradually whereas reducing sugar content increased; the gelatinization temperature and viscosity got lower and lower. These facts showed that the physiochemical properties of potato starch changed dramatically after irradiation.

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Key words：Potato starch；60Coγ-ray irradiation；Physiochemical Properties

目    录


摘  要    1
关键词    1
前言    1
1 材料与方法    3
1.1材料    3
1.1.1 原料    3
1.1.2 主要试剂    3
1.1.3 主要仪器设备    3
1.2 方法    4
1.2.1 马铃薯淀粉的提取    4
1.2.2 淀粉的辐照处理    4
1.2.3 颜色测定    4
1.2.4 溶解度和膨胀度的测定    4
1.2.5 酸度的测定    5
1.2.6 总糖和还原糖含量测定    5
1.2.7糊化性质的测定    5
2 结果与分析    5
2.1辐照处理对马铃薯淀粉颜色的影响    5
2.2 辐照处理对马铃薯淀粉溶解度和膨胀度的影响    6
2.3辐照处理对马铃薯淀粉酸度的影响    7 [资料来源：http://doc163.com]
2.4辐照处理后马铃薯淀粉中总糖、还原糖含量的变化    8
2.5辐照处理后马铃薯淀粉的糊化性质变化    8
3  结论    10
参考文献    10
致    谢    12