ガンマ線照射した寒天及びカラギーナンのゲル融点

概要

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The characteristic properties of agar and carrageenan were expected to be useful model substances for development of irradiation technology on foods. A few kinds of agars and carrageenans of known origins (listed on Table 1) were used for the irradiation tests to investigate any possible changes in the basic properties of these dry substances and hydro-gels, with respect to 'melting point of ge'. 1. 'Melting point of decreased by gamma irradiation.In one example, thegel' change of 'melting point of gel', for agar-A, was reversely proportional to dosage of gamma ray, which was -3.3°C/Mrad at the dose level between 0.1 and 1 Mrad. 2. The extent of decrease in melting point was dependent to individual agar and carrageenan of different origin. 3. The materials irradiated in the state of hydro-gel showed greater decreases in 'melting point of gel' than the ones irradiated ih, the state of air-dried matter, in general. 4. 'Melting point of gel' was discussed to be a significant indicator which could evaluate gelling property of these colloidal substances. Consequently, a possible use of agar in an indirect examination of irradiation dose level was suggested. The decrease in 'melting point of gel', at least in the case of irradiation to dry substance, was considered to be an irreversible change.
日本食品照射研究協議会の論文