摘要
采用0kGy(对照)、1、5、7kGy和10kGy等剂量的γ射线和电子束处理籼稻谷样品,进行品质变化分析研究。结果表明,2种射线处理稻谷样品后,出糙率、整精米率和蛋白质含量无显著变化。随着2种射线辐照剂量增加,籼稻谷的粗脂肪含量、脂肪酸值和电导率有一定程度的上升,其黏度、蒸煮品质和质构特性下降显著。同剂量的γ射线辐照对籼稻谷脂肪酸值、电导率、蒸煮品质和质构特性等的影响大于电子束。
Effects of irradiation on quality of hisen rice were studied.Hisen rice was irradiated by electronic beam and γ-ray at doses of 0 kGy（not irradiated）,1 kGy,5 kGy,7 kGy and 10 kGy respectively.The results indicated that both kinds of ray had not obvious affection on brown rice rate,head rice rate and protein.The crude fatty,fatty acid value and electrical conductivity of hisen rice increased with the dosage enhancing,but the viscosity,cooking quality and texture characteristics of hisen rice fell markedly.The effects of the same dose of γ-ray irradiation on fatty acid value,electrical conductivity,cooking quality and texture characteristics of hisen rice was heavier than that of electron beam.
出处
《食品科技》
CAS
北大核心
2010年第7期184-188,共5页
Food Science and Technology
关键词
电子束
Γ射线
辐照
籼稻
electronic beam
γ-ray
irradiation
rice
