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감마선 조사가 알긴산과 카라기난의 물리적 특성에 미치는 영향

Effect of Gamma Irradiation on the Physical Properties of Alginic Acid and λ-Carrageenan

  • 송유진 (부경대학교 식품생명공학부/식품연구소) ;
  • 이소영 (부경대학교 식품생명공학부/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품생명공학부/식품연구소) ;
  • 박진규 (한국원자력연구소 방사선연구원 방사선이용부) ;
  • 김재훈 (한국원자력연구소 방사선연구원 방사선이용부) ;
  • 이주운 (한국원자력연구소 방사선연구원 방사선이용부) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선이용부) ;
  • 안동현 (부경대학교 식품생명공학부/식품연구소)
  • Song, Eu-Jin (Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University)
  • 발행 : 2007.07.30

초록

감마선 조사가 alginic acid와 ${\lambda}$-carrageenan의 물리적 특성 변화에 미치는 영향을 알아보기 위해 3, 5, 7, 10, 20, 100 kGy의 감마선을 alginic acid와 ${\lambda}$-carrageenan 용액에 조사하여 분자량, 점도, 색도의 변화를 측정하였다. Alginic acid 수용액의 0${\sim}$100 kGy범위의 감마선 처리는 약 1,600 kDa에서 4.5 kDa까지 저분자화를 가져왔고, ${\lambda}$-carrageenan 수용액은 1,300 kDa에서 4.5 KDa까지 분자량이 감소하는 결과를 보였다. 점도 측정 결과 alginic acid의 경우 29.4 cP에서 조사선량에 비례하여 감소하였으며 20 kGy 조사구에서는 1.23 cP로 낮아졌다. ${\lambda}$-Carrageenan은 23.1 cP에서 1.02 cP로 조사선량이 증가할수록 점도는 감소하였다. 명도는 alginic acid는 조사구가 비조사구보다 높게 나타났으며 ${\lambda}$-carrageenan은 높거나 유사하게 나타났다. 적색도는 alginic acid와 ${\lambda}$-carrageenan 모두 선량에 비례하여 감소하였으며, 황색도는 100 kGy 조사구에서 비조사구에 비해 매우 높게 나타났다. 이상의 결과로 alginic acid와 ${\lambda}$-carrageenan 용액에 감마선을 조사할 경우 20 kGy 미만의 저선량에서 조사선량이 증가할수록 분자량과 점도가 유의성있게 감소하였으며, 100 kGy의 고선량 조사를 제외하고는 갈변이 일어나지 않아 감마선 조사가 alginic acid와 ${\lambda}$-carrageenan의 저분자화에 매우 유용한 방법으로 사용될 수 있을 것으로 사료된다.

This study was carried out to find the effect of ${\gamma}$ -irradiation on the physical properties of alginic acid and ${\lambda}$-carrageenan solution. Alginic acid and ${\lambda}$-carrageenan aqueous solution were irradiated with $Co^{60}$ ${\gamma}$ -rays in dosages ranging from 3 to 100 kGy, and then the molecular weight, viscosity and color were measured. The molecular weight of alginic acid and ${\lambda}$-carrageenan solution were decreased as the ${\gamma}$ -irradiation dosage increased. In addition, the viscosity of irradiated alginic acid and ${\lambda}$-carrageenan solution were decreased depending upon the ${\gamma}$ -irradiation dosage, too. The high dosage irradiated alginic acid and ${\lambda}$-carrageenan solution's color were changed to yellow. These results suggest that low dosage of ${\gamma}$ -irradiation from 3 to 20 kGy is a very effective method for producing low-molecular alginic acid and ${\lambda}$-carrageenan.

키워드

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