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KMID : 0380620170490030252
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.252 ~ p.257
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Identification of irradiated soybean with different processing and origin
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Jung Yoo-Kyung
Lee Hye-Jin
Lee Ji-Yeon
Choi Jang-Duck
Kwon Ki-Sung
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Abstract
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In this study, the physicochemical properties of irradiated (gamma-ray and electron-beam) soybeans with different processing (dry and powder) and origins (Korea, China, and USA) were investigated and compared. The results of photostimulated luminescence (PSL) screening indicated that all non-irradiated soybeans showed photon counts (PCs) ≤700, while all irradiated soybeans showed positive values-gamma-ray 5,815-39,591 count/min; electron beam 5,791-60,055 count/min. The results of thermoluminescence (TL) analysis of all irradiated soybeans indicated that the TL1 glow curves exhibited maximum peaks at 150-250. TL ratio of irradiated samples was ≥0.1; therefore, the clear identification of irradiated samples was guaranteed by analysis of the TL1 curve shape and TL ratios. The results of electron spin resonance (ESR) signal of 3 irradiated and dried soybeans showed two side peaks mutually spaced at 6.0 mT (cellulose radical). Non-specific signal was detected for all irradiated soybean powders; hence, ESR analysis could not be performed.
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KEYWORD
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Food irradiation, soybean, processing, origin
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