论文部分内容阅读
本文研究了６０Ｃｏγ辐照对稻米蒸煮和食用品质的影响。结果表明：在２～１２ｋＧｙ范围内，辐照使低和中等直链淀粉含量的早籼稻浙辐５０４和早粳稻Ｔ２的直链淀粉含量降低，而对高直链淀粉含量的早籼稻浙辐８０２的直链淀粉含量没有明显影响。辐照使３个品种的胶稠度增大，淀粉粘度谱的最高粘度、热浆粘度、冷胶粘度明显下降。用碱消法测定时，３个品种的糊化温度没有明显变化，而用粘度速测仪测定时，糊化温度随辐照剂量的增加而升高。
In this paper, the effects of 60Coγ-irradiation on rice cooking and food quality were studied. The results showed that in the range of 2 ~ 12kGy, the amylose contents of early indica rice lines Zhefu 504 and early japonica rice T2 with low and medium amylose content were decreased, while those with high amylose content of early indica rice lines Zhefu 802 Starch content had no significant effect. Irradiation increased the gel consistency of the three varieties, the highest viscosity of starch viscosity spectrum, hot paste viscosity, cold glue viscosity decreased significantly. When measured by alkali elimination method, the gelatinization temperature of the three varieties did not change significantly, but when measured by the viscometer, the gelatinization temperature increased with the increase of irradiation dose.