State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2020 May 15;151:239-246. doi: 10.1016/j.ijbiomac.2020.01.287. Epub 2020 Jan 30.
Waxy maize starch was irradiated under different doses of radiation (2-30 kGy), and starch physicochemical properties were analysed. Films were subsequently produced from native and irradiated waxy maize starches and their properties were tested. The starch molecular weight markedly decreased with increasing irradiation dose. And the branch chain length, melting temperature, melting enthalpy, and relative crystallinity decreased slightly, especially at an irradiation dose below 15 kGy. This indicated that more α-1,6-glucosidic bonds than α-1,4-glucosidic bonds were cleaved by a low dose of irradiation; hence, more linear chains were released. Films prepared from 10 kGy irradiated waxy maize starch displayed enhanced mechanical properties and increased solubility, owing to a moderate increase in linear starch chains and a decrease in starch molecular weight, respectively. The resulting rapidly-dissolvable films from irradiated waxy maize starch have potential for use in instant food packaging.
蜡质玉米淀粉在不同剂量的辐射（2-30 kGy）下进行辐照，分析淀粉的物理化学性质。随后由天然和辐照蜡质玉米淀粉制成薄膜，并测试其性能。随着辐照剂量的增加，淀粉的分子量明显降低。支链长度、熔融温度、熔融焓和相对结晶度略有下降，尤其是在辐照剂量低于 15 kGy 时。这表明较低剂量的辐照会切断更多的α-1,6-糖苷键，而不是α-1,4-糖苷键，从而释放出更多的直链。辐照 10 kGy 的蜡质玉米淀粉制备的薄膜由于线性淀粉链的适度增加和淀粉分子量的降低，显示出增强的机械性能和提高的溶解度。辐照蜡质玉米淀粉得到的速溶性薄膜具有用于即食食品包装的潜力。
