Effect of γ-irradiation on the browning reaction of foods:Part-I. Effect on the amino-carbonyl reaction

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Effect of γ-irradiation on the non-enzymatic browning of foods was investigated with the model system of glucoseglycine (1:1) solution, and with white shoyu (soya source). The browning, the increase in E420mμ, of the glucoseglycine solution with heating after irradiation was enhanced by irradiation of the doses above 0.5 Mrad, and the effect was remarkable at the initial stage of browning reaction. Irradiation of the mixture under anaerobic condition brought about the development of characteristic UV absorption spectrum, and its λmax., 292 was not so altered by change in pH from acid to alkali as in the case of irradiated glucose solution. The doses of 1 Mrad and over, especially in the presence of oxygen, weakly accelerated the browning of white shoyu.
日本食品照射研究協議会の論文