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KMID : 0380620180500030249
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.249 ~ p.259
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Improvement of physiological activity and processing quality through structural transformation of natural biomaterials based on radiation technology
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Byun Eui-Baek
Song Ha-Yeon
Kim Hye-Min
Kim Woo-Sik
Lee Seung-Sik
Choi Dae-Seong
Lim Sang-Yong
Chung Byung-Yeoup
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Abstract
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Radiation technology (RT) has long been applied in various fields for increasing the safety and shelf-life of foods by controlling pathogen-induced poisoning. RT was introduced for the first time in Korea in the 1950s to eliminate harmful microorganisms in food materials. In the 1980s, RT had been scientifically proven to be effective for the sterilization of food and public health products. In recent years, irradiation with gamma rays has also been used for improving physiological properties through the structural modification of natural molecules, which has been proposed to be applicable to various industries. In particular, radiation transformation technology (RTT), which involves the development of new functional compounds through the molecular conversion of natural biomaterials, is becoming a new high-value technology as a fusion technique of RT and biotechnology. The present reports have suggested that RTT can be an effective tool for the development of new functional compounds and improvement of the physiological activity of biomolecules
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KEYWORD
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radiation technology, radiation transformation technology, physiological properties, new functional compounds, biotechnology
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