Abstract
From the vast amount of research efforts dealing with various aspects of radiation effects on foods and food components, it is apparent up to now that much remains to be studied in depth, much may have to be added or corrected about radiation-induced physico-chemical changes in foods. A great many reactions that take place when foodstuffs are subjected to ionizing radiation are still not fully understood. The better understanding of some of the radiation-induced changes in pure proteins as such or in mixture with other food constituents could yield much data which could be meaningfully extrapolated to intact foods and consequently could help to improve the assessment of the wholesomeness of irradiated foods. It was the purpose of our investigations to elucidate some of the changes in the chemical structure of a pure protein (casein), irradiated as such or with added carbohydrate and/or lipid. The effect of subsequent storage of the irradiated solutions has been also examined. The formation of protein aggregates was studied by gel filtration technique. The application of thin-layer gel filtration, its speed and adaptability to very small samples facilitated the measurements of the extent of aggregation which occurred in protein molecules after irradiation.
Citation Formats
Yousri, R M.
Protein aggregation in aqueous casein solution. Effect of irradiation, dose level, concentration, storage and additives (carbohydrate and lipid).
Germany: N. p.,
1980.
Web.
Yousri, R M.
Protein aggregation in aqueous casein solution. Effect of irradiation, dose level, concentration, storage and additives (carbohydrate and lipid).
Germany.
Yousri, R M.
1980.
"Protein aggregation in aqueous casein solution. Effect of irradiation, dose level, concentration, storage and additives (carbohydrate and lipid)."
Germany.
@misc{etde_6501454,
title = {Protein aggregation in aqueous casein solution. Effect of irradiation, dose level, concentration, storage and additives (carbohydrate and lipid)}
author = {Yousri, R M}
abstractNote = {From the vast amount of research efforts dealing with various aspects of radiation effects on foods and food components, it is apparent up to now that much remains to be studied in depth, much may have to be added or corrected about radiation-induced physico-chemical changes in foods. A great many reactions that take place when foodstuffs are subjected to ionizing radiation are still not fully understood. The better understanding of some of the radiation-induced changes in pure proteins as such or in mixture with other food constituents could yield much data which could be meaningfully extrapolated to intact foods and consequently could help to improve the assessment of the wholesomeness of irradiated foods. It was the purpose of our investigations to elucidate some of the changes in the chemical structure of a pure protein (casein), irradiated as such or with added carbohydrate and/or lipid. The effect of subsequent storage of the irradiated solutions has been also examined. The formation of protein aggregates was studied by gel filtration technique. The application of thin-layer gel filtration, its speed and adaptability to very small samples facilitated the measurements of the extent of aggregation which occurred in protein molecules after irradiation.}
journal = []
volume = {19:2}
journal type = {AC}
place = {Germany}
year = {1980}
month = {Jun}
}
title = {Protein aggregation in aqueous casein solution. Effect of irradiation, dose level, concentration, storage and additives (carbohydrate and lipid)}
author = {Yousri, R M}
abstractNote = {From the vast amount of research efforts dealing with various aspects of radiation effects on foods and food components, it is apparent up to now that much remains to be studied in depth, much may have to be added or corrected about radiation-induced physico-chemical changes in foods. A great many reactions that take place when foodstuffs are subjected to ionizing radiation are still not fully understood. The better understanding of some of the radiation-induced changes in pure proteins as such or in mixture with other food constituents could yield much data which could be meaningfully extrapolated to intact foods and consequently could help to improve the assessment of the wholesomeness of irradiated foods. It was the purpose of our investigations to elucidate some of the changes in the chemical structure of a pure protein (casein), irradiated as such or with added carbohydrate and/or lipid. The effect of subsequent storage of the irradiated solutions has been also examined. The formation of protein aggregates was studied by gel filtration technique. The application of thin-layer gel filtration, its speed and adaptability to very small samples facilitated the measurements of the extent of aggregation which occurred in protein molecules after irradiation.}
journal = []
volume = {19:2}
journal type = {AC}
place = {Germany}
year = {1980}
month = {Jun}
}