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http://dx.doi.org/10.3746/jkfn.2003.32.7.1172

Safety Evaluation on Mutagenicity of White Layer Cake Containing Gamma-Irradiated Egg White  

김미정 (안양대학교 식품영양학과)
이주운 (한국원자력연구소 방사선식품생명공학기술개발)
서지현 (한국원자력연구소 방사선식품생명공학기술개발)
송현파 (한국원자력연구소 방사선식품생명공학기술개발)
육홍선 (충남대학교 식품영양학과)
최정미 (건양대학교 미용디자인학과)
변명우 (한국원자력연구소 방사선식품생명공학기술개발)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.7, 2003 , pp. 1172-1175 More about this Journal
Abstract
Mutagenicity of white layer cake including 20 kGy-gamma irradiated egg white manufactured as a research on the practical approaches of gamma irradiation for the reduction of egg allergy was evaluated by Salmonella typhimurium reversion assay (Ames test). The water-soluble and organic solvents mixture of methanol: chloroform (2 : 1)-soluble fractions of the white layer cake including 20 kGy-gamma irradiated egg white were examined in S. typhimurium TA98 and TA100. Both with and without metabolic activation, the number of revertant colonies were not increased in each extract compared with negative controls. No significant difference in the formation of the colonies was observed at the non-irradiated and 20 kGy-irradiated samples. The results indicate that there is no evidence of mutagenicity in white layer cake including 20 kGy-gamma irradiated egg white.
Keywords
egg allergy-reduced cake; genotoxical safety; gamma irradiation; egg white;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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