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Studies on Microbiological and Chemical Characteristics of Gamma-Irradiated Soybean Powder  

Kim, Hee-Yun (Food Standard Division, Korea Food and Drug Administration)
Song, Kyong-Hee (Food Standard Division, Korea Food and Drug Administration)
Hong, Jin-Hwan (Food Standard Division, Korea Food and Drug Administration)
Kim, Dong-Sul (Food Standard Division, Korea Food and Drug Administration)
Han, Sang-Bae (Food Standard Division, Korea Food and Drug Administration)
Lee, Eun-Ju (Food Standard Division, Korea Food and Drug Administration)
Kang, Kil-Jin (Food Standard Division, Korea Food and Drug Administration)
Chung, Hyung-Wook (Food Standard Division, Korea Food and Drug Administration)
Im, Moo-Hyeog (Pesticide Residues Division, Korea Food and Drug Administration)
Kim, Chang-Min (Food Standard Division, Korea Food and Drug Administration)
Kwon, Yong-Kwan (Natural Food Additives Division, Korea Food and Drug Administration)
Chin, Myung-Shik (International Trade &IInformation Office, Korea Food and Drug Administration)
Song, In-Hwan (Department of Food Science and Technology, The Graduate School of Sejong University)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
Bae, Dong-Ho (Depratment of Applied Biochemistry, Kon-Kuk Univesity)
Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University)
Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 962-968 More about this Journal
Abstract
Effects of gamma-irradiation of 1 to 10 kGy on the microbial growth, contents of amino acids, fatty acids, and free sugars, and changes in acid values in soybean powder were studied. Irradiation doses at $3{\sim}5\;kGy$ inhibited the mold growth completely in two kinds of imported soybean powders. Contents of sulfur-containing amino acids, such as cysteine, in both soybean powders decreased with irradiation, whereas no significant changes in free amino acid and fatty acid contents of both soybean powders were observed. Free sugar contents of stachyose and sucrose in Chinese soybean powder decreased with increasing irradiation dose level, whereas, those of other sugars remained unchanged. Results of this study confirm that $3{\sim}5\;kGy$ irradiation can be safely applied to apply to soybean powder without causing significant quality deteriorations microbiologically and chemically.
Keywords
gamma-irradiation; soybean powder; microbiological and chemical change;
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