γ辐照对稻米蒸煮和食用品质的影响

EFFECTS OF γ IRRADIATION ON COOKING AND EATING QUALITY OF RICE

本文研究了６０Ｃｏγ辐照对稻米蒸煮和食用品质的影响。结果表明：在２～１２ｋＧｙ范围内，辐照使低和中等直链淀粉含量的早籼稻浙辐５０４和早粳稻Ｔ２的直链淀粉含量降低，而对高直链淀粉含量的早籼稻浙辐８０２的直链淀粉含量没有明显影响。辐照使３个品种的胶稠度增大，淀粉粘度谱的最高粘度、热浆粘度、冷胶粘度明显下降。用碱消法测定时，３个品种的糊化温度没有明显变化，而用粘度速测仪测定时，糊化温度随辐照剂量的增加而升高。

Effects of γ irradation on cooking and eating quality of rice were studied.The results indicated that γ irradiation lowered the amylose contents of Zhefu504, a very low amylose variety and Zaojing T2, a low amylose line, but had no significant effect on high amylose variety——Zhefu 802.The gel consistancy of three varieties increased with the increasing dose of γ irradiation doses,while the peak paste,hot paste and cool paste in RVA(Rapid Viscosity Analyser)profile decreased.When gelatinization temperature was tested by the alkali spreading method,it remained the same with γ irradiation,however,when tested by RVA,gelatinization temperature of three varieties increased with the increasing dose of γ irradiation.