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中文摘要：
采用EMS、IR和定量分析研究了60Co-γ射线辐照预处理甘薯淀粉的晶体结构和官能团变化,以及其水溶性还原糖含量、酸度和特性粘度的变化特征。结果表明：当预处理剂量超过620 kGy时,γ射线对甘薯淀粉晶体结构有较大的破坏作用,并有新的官能团生成;在小于300 kGy辐照剂量范围内,甘薯淀粉中羧基含量随辐照剂量的增加而增加,300 kGy辐照预处理时羧基含量达4.78%;甘薯淀粉中羰基含量随辐照剂量的增加而增加,在辐照剂量2 500 kGy时,甘薯淀粉中羰基含量达6.72%;辐照预处理可改善甘薯淀粉水溶性,还原糖随辐照剂量的增加而增加,pH值随辐照剂量的增加而下降,而淀粉的特性粘度随着辐照剂量的增大,前期下降后期升高,最后趋于平稳。
英文摘要：
The changes of crystal structures and functional groups in sweet-potato starch,and the changing characters of water-soluble reducing sugar content,acidity and intrinsic viscosity of it,which pretreated by 60Co-γ rays irradiation,were examined by electron microscope scanning（EMS）,infrared spectrometry（IR） and quantitative analysis.The results showed that when pretreatment dosage was over 620 kGy,the crystal structures in sweet-potato starch were destroyed effectively by γ rays and new carbonyl functional groups were created;when pretreatment dosage was no more than 300 kGy,the carboxyl content in sweet-potato starch increased with increasing irradiation dosage,and it reached 4.78% when irradiation dosage was 300 kGy;carbonyl content in sweet-potato starch increased with increasing irradiation dosage,it reached 6.72% when irradiation dosage was 2 500 kGy;the irradiation pretreatment can improve the water-solubility of sweet-potato starch,in which with the increasing irradiation dosage,the reducing sugar content increased,pH value decreased,and the intrinsic viscosity at first decreased and then increased,in the end tend to be steady.
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