Development of ESR method for gamma-irradiated lactose powders

被引：5
作者：
Lee, Hong-Min [1 ]
Kwak, Byung-Man [1 ]
Ahn, Jang-Hyuk [1 ]
Jeong, Seung-Hwan [1 ]
机构：
[1] Namyang Dairy Co Ltd, Inst Res & Dev, Food Safety Ctr, Janggi Myeon 314914, Gongju, South Korea
来源：
JOURNAL OF FOOD ENGINEERING | 2010年 / 100卷 / 01期
关键词：
ESR (electron spin resonance); Lactose; Milling; Gamma-irradiation; Mechanical radical; GENERATION; RADICALS;
D O I：
10.1016/j.jfoodeng.2010.03.022
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
In this study, ESR was used to characterize the differences between irradiated lactose and non-irradiated lactose. A multi-component ESR spectrum was observed from most of the non-irradiated commercial lactose powder as well as the gamma-irradiated lactose powder. However, the signal pattern of non-irradiated lactose powder was different from that of irradiated lactose powder. Moreover, the multi-component ESR spectrum intensity of radicals generated by milling was weaker than that by gamma-irradiation. Among the several possible causes of generating radicals such as irradiation, lipid oxidation, protein oxidation, influence of ash or mineral and mechanical radical by grinding, the multi-component ESR spectrum from the non-irradiated lactose powder was shown to have resulted from the generation of mechanical radicals during milling in the manufacturing processes. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.
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页码：25 / 31
页数：7
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