Effect of γ-irradiation on amino acids content of baby food proteins

This work is mainly concerned with the effect of γ-irradiation on amino acids content of a manufactured baby food that was irradiated with a gamma cell (Co-60) at dose levels of 0.5, 1.5, 6, 10, 30, 50 kGy at room temperature and in the presence of air. The samples were analyzed immediately after irradiation. The methods for hydrolysis of proteins, the derivatization of amino acids with phenylisothiocyanate, the separation and quantitation of the resulting phenylthiocarbamyl derivatives by reverse phase high performance liquid chromatography are described. The destruction pattern of amino acids in this formulated food (whose ingredients were: wheat starch, skim milk powder, sugar, vegetable oils, vitamins, minerals, essences) was not very different from whole foods.