Journal
FOOD CHEMISTRY
Volume 129, Issue 2, Pages 520-523Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.078
Keywords
Low molecular weight laminarin; Gamma irradiation; Molecular structure; Antioxidant
Funding
- KAERI
- Korea Science and Engineering Foundation
- Ministry of Education, Science and Technology [KOSEF R01-2008-000-20213-0]
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Recently, it has been reported that low molecular weight laminarin had enhanced biological activities. In this study, laminarin was degraded by gamma irradiation, and the changes in its structure and antioxidant property were investigated. Gel permeation chromatography data showed that the average molecular weight of the irradiated laminarin decreased significantly as the irradiation dose increased. The absorbance at 290 nm, from UV spectra, was increased, depending on the irradiation dose and caused by the formation of carbonyl groups. From the NMR analysis, the ratio of beta-1,3- to beta-1,6-linkages was not changed, indicating the random scission of chains by gamma irradiation. The antioxidative activities, measured by Rancimat test, were all increased in the gamma-irradiated laminarin, depending on the absorbed dose, presumably due to the carbonyl groups formed by gamma irradiation. Therefore, gamma irradiation could be a promising method for preparing low molecular weight laminarin with enhanced biological activities. (C) 2011 Elsevier Ltd. All rights reserved.
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