卵白タンパク質に対するγ線照射の影響 (予報)

抄録

The aim of this study is to get preliminary observation about the influences of γ-irradiation on egg white protein.
The development of odour from egg white was recognized in irradiation of 0.05 Mrad γ-ray at 0°C and 25°C (Table 1), while thining of thick white was recognized in 0.2 Mrad at -78°C, in 0.1 Mpad at 0°C and 0.05 Mpad at 25°C. With reference to electrophoretic behaviour of irradiated egg white, peak area of ovomucoid-globlin fraction was increased gradually corresponding to the increase of irradiated doses and was separated into two peaks at 1.0 Mrad in 45°C (Fig.1). With the increase of irradiated doses, released amounts of non-protein nitrogen and hexose from egg white, preparated ovalbumin and ovomucoid were increased as shown in Table 2 and Fig. 2. Released amounts of hexose from ovalbumin got rise in higher temperature probably because of its heatunstability. Starch gel electrophoretic patterns of migrated protein bands became broader corresponding to the increase of doses (Fig. 3). When egg white was irradiated, changes of anti-tryptic action and lytic action were not observed, but in preparated ovomucoid and lysozyme their biological activities were decreased with the increase of irradiated doses (Fig. 4 and 5).