• Title/Summary/Keyword: gamma-irradiated

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Changes of Allergenicity and Conformational Structure of Egg Ovomucoid by Gamma Irradiation in the Basic Condition

  • Kang, Kun-Og;Lee, Ju-Woon;Jo, Cheo-Run;Yook, Hong-Sun;Byun, Myung-Woo
    • Preventive Nutrition and Food Science
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    • v.7 no.1
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    • pp.52-56
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    • 2002
  • This study was conducted to evaluate the possibility of gamma radiation for reducing egg allergies through the observation of conformational and allergenic changes of egg ovomucoid (OM) in basic pH conditions. An OM solution of 2.0 mg/mL was individually prepared with different pH conditions, pH 7.0, 9.0 or 10.0, and was irradiated with the absorbed dose of 10 kGy. Irradiated OM solutions were tested by Ci-ELISA formatted with egg-hypersensitive patients'IgE. Binding abilities of IgE to OM in irradiated solution decreased with the increase of pH. Turbidity of the solution highly increased by irradiation and the increase of pH. A yellowish color was observed in the irradiated OM solution of basic condition. Coagulation of OM by irradiation decreased with the increase of pH, when observed by SDS-PAGE.

Physicochemical Characteristics of Gamma Irradiated Changran Jeotkal during Storage at $10^{\circ}C$ (감마선 조사기술을 이용하여 제조된 양념창란젓갈의 이화학적 품질특성)

  • Lee, Na-Young;Jo, Cheo-Run;Lee, Won-Dong;Kim, Jae-Hyun;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.35 no.6
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    • pp.1129-1134
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    • 2003
  • Changran jeotkal, a Korean traditional fermented seafood, was prepared as a pilot scale using a commercial method and irradiated at 0, 2.5, 5.0 and 10 kGy by gamma ray to investigate possibilities for further industrial application. To see the effectiveness and rapid industrialization, hot pepper powder was irradiated at 10 kGy and manufactured the changran jeotkal (HP-10 kGy) as same method since the hot pepper powder was approved legally for gamma irradiation in Korea. The content of volatile basic nitrogen and amino nitrogen was significantly reduced by gamma irradiation in all storage periods. Amino nitrogen contents of 0, 2.5, 5.0, 10 kGy and HP-10 kGy were 98.9, 98.5, 92.4, 88.0 and 93.1mg%, respectively after 12 week of storage at $10^{\circ}C$. In total, 8 kinds of biogenic amines were found from the samples, and the contents in the gamma irradiated changran Jeotkal were lower than those of the control during storage. The sample of HP-10 kGy showed similar physicochemical characteristics to the sample irradiated as $2.5{\sim}5.0\;kGy$. Results indicated that gamma irradiation of fermented seafood products such as seasoned changran jeotkal improved quality stability, thus, we recommend gamma irradiation for industrial application.

Studies on synergistic actions of some chemicals on radiation sterilization of Lactobacillus and yeast. "Synergistic actions of D.H.A., Sorbic acid and Menadion." (유산균 및 효모균에 대한 화학물질의 방사선살균협력작용에 관한 연구 "D.H.A., Sorbic acid, 및 Menadion 의 협력작용에 대하여")

  • 김종협;김세열
    • Korean Journal of Microbiology
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    • v.5 no.1
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    • pp.7-14
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    • 1967
  • The synergistic actions of certain antimetabolic agents for Saccharomyces cerevisiae and Lactobacillus plantarum on radiation sterilization have been studied. The used chemical agents are sorbic acid, vitamin-$K_3$, dehydroacetic acid, p-oxybutyl benzoate and nitrofurazone, those are the permitted as food preservatives. Experimental results are as following, 1) Survival fraction of yeast which was gamma-irradiated and influenced by sorbic acid or vitamin $K_3$ is much reduced than that of only irradiated respectively. 2) It seems like that the used chemicals acts synergistically on radiation sterilization. Sodium-dehydroacetate and p-oxybutyl benzoate are proved to be also synergistic but weakly. 3) Survival fraction of Lact. plantarum which was gamma-irradiated and influenced by sorbic acid, dehydroacetic acid or nitrofurazone respectively much reduced than that of only irradiated group, it can be estimated as synergistic action of chemical affected on radiation sterilization. 4) It was found that nutrient componets can affect radiation sterilization of microorganisms protectively.

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Effects of Gamma-Irradiation on Cooking Property of Black Soybeans (검정콩의 조리특성에 관한 감마선조사의 영향)

  • 김종군
    • Journal of the Korean Home Economics Association
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    • v.30 no.3
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    • pp.119-129
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    • 1992
  • Black soybeans were gamma-irradiated at dost levels of 0, 2., 5, 10 and 20 kGy, and stored at room temperature for the experiments associated with cooking quality. The degree of cooking of soybeans in boiling water at 98-10$0^{\circ}C$ has been determined by measuring the maximum cutting force of cotyledon. The cutting force to reach a complete cooking was about 120~130g/g. Irradiation at 2.5~20kGy caused the reduction of cooking time in black soybeans by 30~60% compared to the nonirradiated control, and the cooking rate constant of the irradiated samples was higher than that fo the nonirradiated control sample. These results were similarly found in the stored samples for one year at room temperature after irradiation. Color characteristics of cooked samples showed no significant difference between the nonirradiated control and 5 kGy-irradiated sample. After complete cooking of black soybeans, there were not significant in the organoleptic qualities between the nonirradiated and irradiated samples.

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Application of Gamma Irradiation on Manufacturing Changran Jeotgal (aged and seasoned intestine of Alaska pollack) : Microbiological and Sensory Characteristics (양념 창란젓갈 제조시 감마선 조사기술 적용: 미생물학적 및 관능적 품질특성)

  • Jo, Cheorun;Kim, Dong-Ho;Lee, Won-Dong;Lee, Jae-Jin;Byun, Myung-Woo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.5
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    • pp.673-678
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    • 2003
  • Changran Jeotgal (aged and seasoned intestine of Alaska pollack) was prepared as the same method as commercial one and irradiated at 0, 2.5, 5.0 and 10 k㏉ by gamma ray for industrial application. Changran Jeotgal using 10 k㏉-irradiated red pepper powder was also prepared to compare with control (0 k㏉). Commercial red pepper powder was already contaminated at 3.8$\times$10$^{6}$ CFU/$m\ell$ level by total plate count and 10k㏉ of irradiation reduced the number about 4 log cycles. Gamma irradiated Changran Jeotgal at 2.5,5.0, and 10k㏉ showed 3 6, and 7 log cycles of reduction compared to the non-irradiated control in the total plate count after 12 weeks of storage at 1$0^{\circ}C$. Using irradiated (10k㏉) red pepper powder reduced the microbial contamination significantly by 2 log cycles compared to the control. Sensory evaluation showed that the sample irradiated at 2.5 k㏉ was the most acceptable, followed by the sample using irradiated red pepper powder and non-irradiated control. Thus, 2.5 k㏉ of irradiation of Changran Jeotgal was effective to improve safety during distribution and storage without change of sensory quality. Furthermore, using the irradiated red pepper powder is also recommended for safety enhancement of the products.

A CCD Camera Lens Degradation Caused by High Dose-Rate Gamma Irradiation (고 선량율 감마선 조사에 따른 렌즈의 열화)

  • Cho, Jai-Wan;Lee, Joon-Koo;Hur, Seop;Koo, In-Soo;Hong, Seok-Boong
    • The Transactions of The Korean Institute of Electrical Engineers
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    • v.58 no.7
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    • pp.1450-1455
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    • 2009
  • Assumed that an IPTV camera system is to be used as an ad-hoc sensor for the surveillance and diagnostics of safety-critical equipments installed in the in-containment building of the nuclear power plant, an major problem is the presence of high dose-rate gamma irradiation fields inside the one. In order to uses an IPTV camera in such intense gamma radiation environment of the in-containment building, the radiation-weakened devices including a CCD imaging sensor, FPGA, ASIC and microprocessors are to be properly shielded from high dose-rate gamma radiation using the high-density material, lead or tungsten. But the passive elements such as mirror, lens and window, which are placed in the optical path of the CCD imaging sensor, are exposed to a high dose-rate gamma ray source directly. So, the gamma-ray irradiation characteristics of the passive elements, is needed to test. A CCD camera lens, made of glass material, have been gamma irradiated at the dose rate of 4.2 kGy/h during an hour up to a total dose of 4 kGy. The radiation induced color-center in the glass lens is observed. The degradation performance of the gamma irradiated lens is explained using an color component analysis.

Radioprotective Effects of Cordyceps sinensis Extracts on ${\gamma}-Irradiated$ Mice (동충하초 추출물이 감마선에 조사된 생쥐에 미치는 방사선방호효과)

  • Yoo, Beong-Gyu;Kim, On-Joong;Kim, Jae-Young
    • Journal of radiological science and technology
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    • v.22 no.1
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    • pp.67-71
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    • 1999
  • Effect of single intraperitoneal administration of Cordyceps sinensis (Cs) extract at 24 hour before whole-body ${\gamma}$ - irradiation on the survival ratio, body weight, organ weight changes and serum metabolites in the irradiated mice were investigated. The single pre-administration of Cs extract increased the 40-day survival ratio of irradiated mice from 66.7% to 83.4%. The administration of Cs extract completely prevented weight reductions of spleen and thymus produced by ${\gamma}$ - irradiation (P<0.05, P<0.01). Similar but somewhat less radioprotective effect was also found in the testis of the Cs treated mice. The administration of Cs inhibited the serum hyperglycemia produced by irradiation on the day 7th(P<0.01). However, it did not influence the serum cholesterol and protein levels on the days examined. The present study is the first report regarding Cs which was tested and found to be radioprotective.

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Detection of gamma irradiated South Sea cultured pearls (감마선 조사된 남양진주의 검지)

  • Choi, Hyun-Min;Lee, Bo-Hyun;Kim, Young-Chool
    • Journal of the Korean Crystal Growth and Crystal Technology
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    • v.22 no.1
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    • pp.36-41
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    • 2012
  • We have been performed on $Co^{60}$ ${\gamma}$-ray irradiation of South Sea cultured pearls, with the absorbed dose of 0.1~100 kGy at room temperature. In addition, it was investigated electron paramagnetic resonance (EPR) and amino acid analysis (AAA) for detection of Gamma irradiated South Sea cultured pearls. It was observed that the irradiated South Sea cultured pearls revealed additional free radical peak such as $CO_2^-$, at a g-factor of $2.001{\pm}0.002$ in EPR spectra. From the amino acid analysis (AAA), it was shown that some of amino acid in the protein of the nacre destroyed after ${\gamma}$-ray; glutamic acid residue by 11.43 %, alanine by 3.11 %, and histidine by 43.75 %. It was useful to detect the irradiated South Sea cultured pearls by EPR measurement in our study.

Quality Characteristics of Gamma Irradiated-Imported Orange during Storage at Room Temperature (20℃) (감마선 조사 수입 오렌지의 상온저장(20℃) 중 품질 특성)

  • Kyung, Eun-Ji;Kim, Kyoung-Hee;Yook, Hong-Sun
    • The Korean Journal of Food And Nutrition
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    • v.27 no.2
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    • pp.183-193
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    • 2014
  • This study is conducted to evaluate the effects of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported oranges during storage at $20^{\circ}C$ for 15 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges increase significantly with increasing storage time. Irradiation has effects on the reduction of microorganism of dose-dependent oranges. The vitamin C contents decrease significantly according to dose-dependent manners and storage times after the gamma irradiation. Sensory evaluation decreases according to dose-ependent manners and storage times, excluding the color. The results suggest that gamma irradiation is effective for ensuring the microbiological safety, but the irradiated oranges more than 1 kGy are not good for physicochemical and sensory qualities. Therefore, irradiated samples of 0.4~0.6 kGy are considered as the optimum-dose for maintaining quality.

Genotoxicological Safety of Undaria pinnatifida Gamma-irradiated after Harvest (감마선 조사된 채취 미역의 유전독성학적 안전성 평가)

  • Choi, Jong-il;Kim, Jae-Hun;Song, Beom-Seok;Kim, Jaekyung;Lee, Ju-Woon;Chun, Byung-Soo;Ahn, Dong-Hyun;Byun, Myung-Woo;Park, Kyung-Sook
    • Journal of Radiation Industry
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    • v.5 no.1
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    • pp.81-86
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    • 2011
  • This study was conducted to evaluate the genotoxcity of gamma-irradiated Undaria pinnadifida after harvest for enhancing the storage and microbial safety during drying process. The harvested seaweed was irradiated with the doses of 1 and 10 kGy. The genotoxicity was evaluated by Ames test (Salmonella typhimurium reversion assay) and SOS chromotest. The results from all samples were negative in the bacterial reversion assay with S. typhimurium TA98 and TA100. No mutagenicity was detected in the assay, at both with and without metabolic activation. The SOS chromotest also indicated that the gamma-irradiated U. pinnadifida did not show any mutagenicity. Therefore, this study indicated that gamma irradiation could be used for extending the shelf-life of U. pinnadifida.