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
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.
Key words：Potato starch；60Coγ-ray irradiation；Physiochemical Properties
目 录
摘 要
关键词
前言
1 材料与方法
1.1材料
1.1.1 原料
1.1.2 主要试剂
1.1.3 主要仪器设备
1.2 方法
1.2.1 马铃薯淀粉的提取
1.2.2 淀粉的辐照处理
1.2.3 颜色测定
1.2.4 溶解度和膨胀度的测定
1.2.5 酸度的测定
1.2.6 总糖和还原糖含量测定
1.2.7糊化性质的测定
2 结果与分析
2.1辐照处理对马铃薯淀粉颜色的影响
2.2 辐照处理对马铃薯淀粉溶解度和膨胀度的影响
2.3辐照处理对马铃薯淀粉酸度的影响
2.4辐照处理后马铃薯淀粉中总糖、还原糖含量的变化
2.5辐照处理后马铃薯淀粉的糊化性质变化
3 结论
参考文献
致 谢
............略
