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A Re‐Evaluation of the Products of Gamma Irradiation of Beef Ferrimyoglobin
Author(s) -
WHITBURN KEVIN D.,
HOFFMAN MORTON Z.,
TAUB IRWIN A.
Publication year - 1981
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.1365-2621.1981.tb04493.x
Subject(s) - radiolysis , myoglobin , chemistry , aqueous solution , irradiation , peroxide , radiation chemistry , hydrogen peroxide , photochemistry , aeration , radiochemistry , chemical reaction , organic chemistry , physics , nuclear physics
Quantitative analysis of the interactions of ·OH and e āq̄ with ferri‐myoglobin in neutral aqueous solution provides a basis for evaluating earlier studies of the radiolysis of myoglobin. γ‐radiolysis of deaerated solutions in which either ·OH or e āq̄ predominates leads to the formation of both deoxymyoglobin and ferrimyoglobin peroxide. Correction for a post‐irradiation thermal process allows radiation‐induced composition changes to be separately investigated. Depending on the radical system under consideration, a specific steady‐state composition is reached at moderate doses that involves the ferri, deoxy, and ferri‐peroxide forms of the myoglobin. Aeration of irradiated solutions quantitatively converts the deoxymyoglobin to oxymyoglobin. Radiolysis of oxygenated solutions containing N 2 O generates only ferrimyoglobin peroxide. Earlier studies on the radiolysis of ferrimyoglobin have been reevaluated in light of novel features that have emerged in this investigation.