为探究光量子辐照在低温条件下对淀粉回生的影响效果，以小麦淀粉为材料，经完全糊化后分别置于普通保鲜箱和光量子场保鲜箱中，研究光量子辐照在4℃下保藏20 d对糊化小麦淀粉回生作用的影响。采用TA.XT.Plus质构仪、体外消化性、差示扫描量热仪（DSC）、X－射线衍射仪（XRD）等仪器分析评价光量子辐照对淀粉回生的抑制作用。结果表明：4℃条件下，随着贮藏时间的延长，光量子辐照降低了淀粉凝胶的硬度，淀粉体系中快消化淀粉含量降低，慢消化淀粉含量增加，与对照组相比，淀粉结晶度降低了11.5%。由此可知，光量子辐照能在一定程度延缓淀粉回生，为光量子辐照保鲜淀粉制品提供依据。%To study effects of light quantum irradiation on starch retrogradation at low temperature , wheat starch which has been gelatinizized were stored in preservation box installed light quantum irradiation and non-light quantum irradiation at 4 ℃for 20 d, respectively. Indexes of starch retrogradation were measured by TA.XT. Plus Texture Analyzer, Differential Scanning Calorimetry (DSC), In Vitro Digestibility, and X-ray Diffraction (XRD). The results showed that the hardness of starch gel reduced together with the extension of storage time at 4℃compared with control, and the content of rapidly digestible starch in the starch system decreased and the slowly digestible starch increased. Meanwhile the crystallinity of the starch also decreased 11.5%than control group. Therefore the light quantum irradiation can delay starch retrogradation to some extent, which provides benefit to delay starch retrogradation with light quantum radiation preservation .
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