60Co irradiation effect on cooked rice texture and amylopectin structure

被引：0
|
作者：
BAO Jinsong
SHU Qingyao
Christine BERGMAN
XIA Yingwu
Anna McCLUNG (Institute of Nuclear Agricultural Sciences
USDA/ARS
机构：
来源：
Nuclear Science and Techniques | 1999年 / 03期
关键词：
γ-irradiation; Cooked rice texture; Amylopectin structure;
D O I：
暂无
中图分类号：
S511 [稻];
学科分类号：
0901 ;
摘要：
The effect of γ irradiation on the cooked rice texture and amylopectin structure is studied with three varieties (Zhefu 504, Zhefu 802 and Zaogeng T2) subjected to 4kGy, skGy and 12kGy irradiation. The results indicate that irradiation has significant effect on the texture of the cooked rice; the hardness, cohesiveness,gumminess and chewiness reduce significantly with the increase of the irradiation dose.Irradiation also affects the chain length distribution of the amylopectin, the side-chains of amylopectin of Zhefu 504 with the 12DP, Zhefu 802 with 24DP13 and Zaogeng T2 with 24DP13 and 36DP25 are broken.
引用
收藏
页码：176 / 179
页数：4
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