タンパク質性食品添加物の放射線殺菌 : プラズマタンパク質の分子変化に及ぼす電子線照射の影響

概要

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We performed a detailed study of the effects of electron beam irradiation on the functional characteristics of bovine blood plasma protein samples using indices of gel strength, syneresis, moisture adsorption, molecular weight distribution, viscosity, organoleptic evaluation and microbial experiments. The functional characteristics of plasma proteins subjected to five different levels of electron beam radiation were evaluated in comparison to non-irradiated samples. 1) No significant change was noted in gel strength, water holding capacity. 2) Electron beam irradiation was observed to polymerize plasma proteins. To prove this phenomenon of molecular weight, molecular alteration of plasma proteins was inferred from changes in viscosity and changes in peak components according to measured molecular weight distribution. 3) Regardless of molecular alteration, no significant changes were noted in terms of taste, flavor or the functional characteristics of plasma proteins appropriate for use in food products. It was therefore learned that such plasma proteins may be used to impart gel strength, viscosity or water retention characteristics to food items requiring sterilization treatment, regardless of the amount of electron beam radiation applied to such plasma proteins.
日本食品化学学会の論文
1998-11-30