タンパク質性食品添加物の電子線殺菌に関する研究 : 電子線照射によって生じたESRシグナルの温度による強度変化 Sterilization of proteinaceous food additives by irradiation : Temperature dependent changes in intensity of ESR signals generated by electron beam irradiation

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抄録

Thaumatin, egg white and soybean protein were selected as samples of proteinous food additives, and changes in the intensity of signals appearing in them after they had been irradiated with electron beams were measured by ESR. It was found by such measurement that the positions of signals of thaumatin and soy proteins are nearly the same. Changes in the intensity of radicals in thaumatin calculated on the basis of the coefficients of the respective approximations obtained by using thaumatin which had been irradiated and then stored at 4°C, 25°C, 37°C and 60°C showed that there is a temperature range to determine the remaining of such radicals (inner: 19.7°C, outer: 15.23°C) and that such radicals tend to decrease straight line-wise. It was confirmed that the intensity of signals in the protein powder such thaumatin and soy protein would not be affected at the storage condition below 15°C.

収録刊行物

  • 食品照射 = Food irradiation, Japan

    食品照射 = Food irradiation, Japan 34(1), 30-36, 1999-09-30

    JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION

参考文献:  8件中 1-8件 を表示

被引用文献:  2件中 1-2件 を表示

各種コード

  • NII論文ID(NAID)
    10013022164
  • NII書誌ID(NCID)
    AN00117832
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    03871975
  • NDL 記事登録ID
    4868919
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-640
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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