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The Chemical Composition of Beef Protein Fractions Before and After Irradiation a
Author(s) -
HEDIN P. A.,
KURTZ GEORGE W.,
KOCH ROBERT B.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00778.x
Subject(s) - chemistry , odor , amino acid , ammonia , fractionation , nitrogen , solubility , hydrolysis , composition (language) , gelatin , irradiation , chemical composition , ammonium sulfate , acid hydrolysis , chromatography , organic chemistry , nuclear chemistry , biochemistry , linguistics , philosophy , physics , nuclear physics
SUMMARY A protein from beef prepared by ammonium sulfate fractionation of a hot‐water extract, gave a “wet dog” odor when irradiated. This protein has an amino acid constitution similar to that of gelatin, is associated with a nitrogen‐containing polysaccharide, and exhibits the solubility properties of a glucoprotein. When irradiated, 15% of the nitrogen becomes dialyzable and 13% of the amino acids are destroyed. The sulfhydryl content decreases markedly, whereas the ammonia, as determined after acid hydrolysis, and the ultraviolet absorption increase. Similar radiation‐induced changes can be observed with proteins that do not produce an odor. Consequently, the odor discussed in this report does not appear to be produced from simple amino acids per se.