• Food Science and Biotechnology
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• 제14권3호
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• pp.355-357
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• 2005

This study evaluated the binding abilities of rabbit anti-ovalbumin (OVA) immunoglobulin G (IgG) and egg-allergic patient IgE on gamma-irradiated OVA during proteolysis using pepsin and trypsin. The concentrations of both the intact and the irradiated OVAs decreased during proteolysis when detected with IgG However, when detected by patient IgE the concentration of the intact OVA decreased up to 30 min after the trypsin treatment and increased thereafter. Irradiated OVA detected by patient IgE showed a lower initial concentration (0.16%) than that of the intact OVA, and this reduced concentration was maintained stably. The results indicate that irradiation, rather than enzymatic treatment, could reduce the binding of the irradiated and enzyme-treated OVA. Therefore, gamma irradiation has potential as an effective method to reduce OVA-induced allergy and may enhance the safety of egg-allergic individuals.

• 한국전기전자재료학회논문지
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• 제14권5호
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• pp.397-404
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• 2001

This study describes the effect of γ-ray irradiation on the properties of insulation materials for low voltage cables in a nuclear power plant. The radiation effects were characterized by measuring OIT, FTIR, electrical properties of the irradiated specimens. As a result, they showed the decrease of OIT and the increase of chemical structural defects with the increase of γ-ray amount. Also, the electrical properties such as dielectrical constant, tan $\delta$ and current were changed by aging. These changes may come from the increase of chemical structural defects by $\delta$-ray irradiation.

• 대한가정학회지
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• 제30권3호
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• pp.101-117
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• 1992

Effects of gamma irradiation(2.5∼20kGy) on water absorption property was studied for a local variety of black soybeans. In water absorption patterns of black soybeans, the time to reach a fixed moisture content was reduced depending on the increment of water soaking temperature and irradiation dose. Irradiation at 2.5∼10kGy resulted in the reduction of soaking time of black soybeans by about 1∼3 hours and the increase of hydration capacity by 10∼20%, respectively, compared to the nonirradiated control black soybean. The water uptake rate constant of the irradiated black soybean difinitely increased with the increase of dose levels and water soaking temperature. The activation energy for water absorption and z-value were lower in the irradiated black soybeans than in the nonirradiated control black soybean. The efficacy of water absorption property in the irradiated black soybeans was also recognized after one year of storage at room temperature.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2000년도 하계학술대회 논문집
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• pp.169-172
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• 2000

In this paper, we evaluated the mechanical and dielectric properties of LDPE depend on $Co_{60}$${\gamma}$-irradiation doses. The chemical analyses for FT-IR, gel content, the mechanical properties for elongation at break and the dielectric parameters for permittivity, tan$\delta$ were discussed as a function of irradiation doses. Test result presented that elongation at break of irradiated LDPE was inversely proportional to gel content. For dielectric analyses, permittivity showed a salient characteristic for various irradiation doses, it was related to polar groups caused radiation degradation and tan$\delta$ of irradiated LDPE increased with irradiation doses.

• 방사선산업학회지
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• 제8권2호
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• pp.83-88
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• 2014

Application of X-ray irradiation of dried condiments was studied using commercially prepared dried garlic, onion and welsh onion flakes as model samples. Total load of aerobic microbes (TAM), color differences, and generation of off-flavor were quantified for samples individually irradiated with gamma rays, electrons, or X-rays. TAM load was decreased by irradiation in a dose-dependent manner. The three types of radiation did not differ in the extent of TAM reduction (P>0.05). The samples did not differ in color. Off-flavor was detected from 6 kGy-irradiated samples, regardless of radiation sources. The results indicated that X-ray irradiation could be used for irradiation of dried condiments with the same effects as gamma rays and an electron beam.

• Journal of Ginseng Research
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• 제19권2호
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• pp.138-143
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• 1995

Currently, some food materials are disinfected by $\gamma$-irradiation (using Co-60) or ethylene oxide treatment. These treatments were applied to ginseng powder and the ginseng components such as ginsenosides, polyacetylenes and phenolic acids were analyzed by HPLC to determine any compositional changes due to irradiation. No appreciable difference was observed in the HPLC pattern of ginsenosides, polyacetylenes of ginseng powder after 10 key irradiation or ethylene oxide treatment (EO $CO_2$= 3 : 7, w/wfb) from those of untreated fresh ginseng powder when they were analyzed soon after treatments. When the ginseng powders were stored at room temperature for three years after the same treatment, the HPLC patterns of polyacetylenes and phenolic acid fraction showed appreciable change from those of fresh ginseng powder, however, the HPLC patterns of three year old samples did not show any appreciable difference.

• Journal of Ginseng Research
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• 제20권2호
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• pp.149-153
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• 1996

Studies were Performed to determine whether the water fraction of Panax ginseng Protected radiation damage to hair medullar cells of N:GP(s) mice after in vivo irradiation with $^{60}Co{\;}{\gamma}-rays$. The hair follicles in the middle of the growth cycle were analysed 3 days after 3 Gy irradiation for the changes in the number of cells in the forming medulla of the hair in the region just above the germinal matrix of the growing (anagen) hair follicle. The radioprotective effect of ginseng was compared with the irradiation control. The medullar cell count per unit length ($100{\;}\mu\textrm{m}$) of hair follicle was higher in the pretreated-groups of ginseng, both oral (2 mg/ml of drinking water, p<0.05) and intraperitoneal (0.3 mg/head, p<0.001) treatments, than the irradiation control. These data suggested that the water fraction of Panax ginseng may reduce cell damages on the body surface caused by ${\gamma}-rays$.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1997년도 임시총회 및 제10차 학술발표회 진행표 및 발표논문 초록
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• pp.40-40
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• 1997

• 한국패류학회지
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• 제27권3호
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• pp.247-252
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• 2011

감마선 (Co-60)의 처리 유무에 따른 진주의 영향을 연구하고자 진주 핵의 색 변화를 분석하였다. 담수산 조개로 만든 진주 핵에 감마선 (Co-60) 을 조사하게 되면, 진주 핵의 색은 조사선량에 따라 갈색에서 흑갈색 내지는 검은 회색으로 변한다. 본 연구에서는 감마선 (Co-60) 을 조사하지 않은 진주 핵 2개와 선량별로 조사된 4종류의 진주 핵 8개를 분석 재료로 사용하였다. UV-vis에서는 선량별로, 육안으로 확인되는 진주 핵의 컬러 변화 분석을 한 결과 선량이 증가함에 따라 비례적으로 반사도가 낮아짐을 확인하였고, X-선 회절분석에서는 감마선 (Co-60) 의 조사선량이 증가하여도 진주 핵의 결정구조가 변하는 것은 관찰되지 않았고 결정성 (crystallity) 이 높아지는 것으로 측정되었다. 또한 전자스핀공명분석으로는 처음으로 진주 핵의 감마선 (Co-60) 조사여부를 증명하였다. 감마선 (Co-60) 이 조사되지 않은 천연 핵에서는 대칭적인 ESR 신호를 확인할 수 있었고, 감마선 (Co-60)이 조사된 진주 핵에서는 조사선량이 증가할수록 특징적 비대칭의 스펙트럼과 g-value를 갖고 있어 천연의 핵과 조사된 핵의 차이를 구별할 수 있었다. 또한 감마선 (Co-60) 조사선량이 증가할수록 비례적으로 비대칭성이 높아지는 것을 증명하였다. 따라서 감마선 (Co-60) 처리 유무에 따른 진주의 색 변화를 연구하기 위해서는 진주 핵의 색 변화에 대한 원인 규명 및 분석이 선행되어야 한다고 사료된다.

• 동아시아식생활학회지
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• 제18권6호
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• pp.989-996
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• 2008

매실의 저장 유통 과정에서 저장성을 증가시키고 식품산업에 적용할 수 있는 자료 제공을 위한 연구의 일환으로 매실에 $0.5{\sim}3\;kGy$로 감마선 조사를 실시하여 $20^{\circ}C$에서 9일간 저장하면서 매실의 미생물학적 및 이화학적 품질 특성을 조사하였다. 매실의 호기성 세균과 효모 및 곰팡이 변화는 조사선량이 증가할수록 감소하였고, 매실의 색도 변화에서는 감마선 조사에 의해 녹색도가 감소하였으며, 경도 변화에서는 조사선량이 증가함에 따라 유의적으로 감소하였다. 총 당, 수소공여능 및 유기산은 감마선 조사에 의한 뚜렷한 차이를 보이지 않았고, 환원당 함량은 비조사구에 비해 조사구에서 높은 값을 나타내었으며, vitamin C 함량은 저장 기간 및 감마선 조사에 의해 감소하였다. 따라서 매실에 대한 감마선 조사는 매실의 총 당, 수소공여능, 유기산 등에 대한 영향이 적고 0.5 kGy의 감마선 조사만으로도 미생물을 효과적으로 제어할 수 있으나, 매실의 색도, 경도, vitamin C 함량 등에 좋지 않은 영향을 미치므로 감마선 조사 단독 처리만으로는 매실의 저장성 증진에 효과적이지 않을 것으로 판단되므로 저온 처리, CA 저장 처리, 포장 방법 등과 함께 병용하여 처리하였을 때의 매실의 저장성 증진 및 이화학적 성분 변화에 대한 연구가 필요할 것으로 사료된다.