Use of electrophoretic techniques to identify certain irradiated foodstuffs

Book · Mon Jan 01 04:00:00 EST 1973

OSTI ID:4319767

van der Stichelen-Rogier, M

S>From international colloquium: the identification of irradiated foodstuffs; Karlsruhe, Germany (24 Oct 1973). Three electroporesis techniques have been tested for separating proteins extracted by means of a buffer solution from irradiated and non-irradiated samples of food. The techniques were vertical electrophoresis in starch gel, electrophoresis in polyacrylamide gel, and isoelectric focusing in polyacrylamide gel. The following foodstuffs were studied: beef (0.5 and 5 Mrad), cod fillet (1 Mrad), whole liquid egg (0.5 and 1 Mrad), shrimp (200 krad), cultivated mushroom (200 krad), white potato (15 krad) and onion (10 krad). For certain foodstuffs differences were observed in the separation of the extracts from irradiated samples and non-irradiated samples, particularly in the reductlon or disappearance of certain groups of proteins. These results and the possibility of their practical use are discussed. (GF)

• Research Organization: Institut d'Hygiene et d'Epidemiologie, Brussels
• NSA Number: NSA-29-018161
• OSTI ID: 4319767
• Country of Publication: Germany
• Language: French

Related Subjects

*FOOD-- RADIOPRESERVATION
*PROTEINS-- ELECTROPHORESIS
CODFISH
EGGS
MEAT
MUSHROOMS
N40300* --Chemistry--Radiation Chemistry
N47321 --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses--Food Processing
N48320 --Life Sciences--Radiation Effects on Microorganisms--Food Preservation
ONIONS
POTATOES
SHRIMP