摘要
介绍了近年来国内外研究辐射对淀粉作用的概况 ,总结了电离辐射对淀粉理化性质的影响 ,简单阐述了辐射对淀粉作用的机制。研究表明 :淀粉经辐射后 ,淀粉链断裂 ,聚合度下降 ,对酶的作用敏感 。
The study reports about the effect of gamma irradiation on starch at home and abroad are introduced, including the effects of irradiation on the physical and chemical characters of starch, and the mechanism of the irradiation effect. It is revealed that the irradiation leads the starch chains broken, the starch polymerization degree decreased, and the starch more sensitive to enzymes. The degree of destruction shows linkage relation to the irradiation dosage.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第5期27-28,42,共3页
Journal of the Chinese Cereals and Oils Association
