Papers - MURATA Yoshiyuki

Change of the Functional properties in Polysaccharides Irradiated by Electron Beam Reviewed

SAKAUE Kazushi, HAYASHI Toru, TODORIKI Setsuko, ASAI Kazuo, MURATA Yoshiyuki, TADA Mikiro

FOOD IRRADIATION, JAPAN   33 ( 1/2 )   10 - 18   1998.9

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Language：Japanese   Publisher：JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION  

Polysaccharides widely used in the food industry were studied in terms of sterilization of bacteria by irradiation.12 items of polysaccharides irradiated by electron beam ware investigated for bacteria count and the functional property of pH, gel strength, bloom and viscosity. This study aims to determine the sterilization effectby absorption dose and the applicability of the electron beam irradiation toward polysaccharides. Results shows that 1) Over 5kGy absorption dose are enough to be able to sterilize bacteria in the polysaccharidethemselves. 2) We reconfirm that Arabic gum will be applicable for the electron beam irradiation, which hasbeen used in some foreign countries. 3) Electron beam irradiation will be useful for Gellan gum b (acetyl type), as gelling agents in the food application.

DOI： 10.5986/jrafi.33.10

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Functional aspects of the protein sweetener, thaumatin by irradiation of electoron beam

Kazushi Sakaue, Masanori Takeuchi, Yutaka Higashimura, Yoshiyuki Murata, Mikiro Tada

Food Irradiation, Japan   32 ( 1/2 )   13 - 19   1997

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Language：Japanese   Publisher：JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION  

A test was conducted on the effects of irradiation on thaumatin, a protein food additive for sweetener, by using the techniques of HPLC analysis and sensory evalution, and it was confirmedthat irradiated of 5kGy or more may prevent bacterial contamination without changing thaumatin qualitativelyand quantitatively. Such test also indicated that such irradiation will not reduce our otherwise affect thaumatin's function of sweetening foods.

DOI： 10.5986/jrafi.32.13

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