Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Gamma Irradiation on Egg White Protein

卵白단백질에 대한 감마선 조사의 영향

  • 변명우 (한국원자력연구소 방사선식품공학연구팀) ;
  • 임성일 (한국식품개발연구원 생물공학연구부) ;
  • 육홍선 (한국원자력연구소 방사선식품공학연구팀) ;
  • 윤혜현 (충남대학교 식품영양학과) ;
  • 김영지 (영남전문대학 식품영양과)
  • Published : 1998.04.01
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Abstract

The ovalbumins obtained from hen's and duck's egg white were irradiated with up to 100 kGy at room temperature. The purified proteins were evaluated for their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern in these proteins were also analyzed. The obtained results indicated that gamma irradiation within the tested dose range(up to 100kGy) produced no statistically significant changes in the in vitro digestibility an amino acid compositions. Analysis of gamma-irradiated ovalbumins by SDS-PAGE revealed radiolysis of ovalbumin into proteins or peptides of low molecular weights.

Keywords

References

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