糖類に対するγ線の影響

概要

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D-glucose, D-mannose, D-fructose, L-arabinose, D-rhamnose, sucrose and stachyose were irradiated with γ-ray from a Co^60 source, receiving a total dose of 5.5×10^6r at a rate of 6.0×10^4r/hr.By the irraditation, the reducing sugar values of mono-saccharides were decreased, while those of oligo-saccharides were increased.In comparison with G-values, which were calculated on the basis of the reducing sugar values, D-fructose showed the highest value, but D-rhamnose the lowest. Carboxyl groups were produced in all cases.The ultraviolet and infrared absorption spectra of D-glucose and D-rhamnose showed that the former produced carboxyl groups, but the latter was not remarkably damaged by γ-irradiation. These results indicate that the presunce of primary alcoholic groups increases the sensibility to γ-irradiation.
社団法人日本生物工学会の論文
1960-11-15