摘要
用10至500kGy的γ-射线辐照淀粉,酶水解产生的还原糖和淀粉的碘亲和力,随剂量增加而增大;淀粉溶液的酸度和粘度随之降低。用X-衍射法研究了辐照淀粉的结晶结构,以及辐照对淀粉中微生物存活率的影响。这些结果可作为γ-辐照技术应用于无蒸煮酒精发酵的基础研究。
Sweet potato starch was irradiated with dose of 10～500kGy from a ^(60)C_0 source. Reducing sugar production by enzymatic hydrolysis and Iodine affinity of starch increases with the increasing of radiation dose but acid and viscosity decreases. The crystalline of ir-radiated starch has been investigated by using X-ray diffraction and the effects of γ-ray ivkadiation on microbial survial of initial starch have been investigated. These results are considereed as basic research for application of radation techique on uncooked starch alco- hol fermentation.
关键词
淀粉
辐照
乙醇
酿酒原料
Starch
Irradiation
Enzymatic hydrolysis
