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Effect of Dose on Gamma Irradiation Induced Formation of Free Radicals in Freeze‐Dried Natural Actomyosin
Author(s) -
ZABIELSKI J.,
SHIEH J.J.,
LAKRITZ L.
Publication year - 1990
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.1365-2621.1990.tb03959.x
Subject(s) - radical , irradiation , electron paramagnetic resonance , chemistry , gamma irradiation , radiochemistry , chicken breast , liquid nitrogen , radiation , nuclear magnetic resonance , biochemistry , food science , organic chemistry , physics , quantum mechanics , nuclear physics
Freeze‐dried preparations of actomyosin from chicken breast muscle were irradiated in liquid nitrogen with gamma radiation from a ce‐sium‐137 source at 5, 10, 15, 20, 30, 40, and 50 kGy. The ESR spectra at – 130°C were recorded with an EPR spectrometer. Signal intensities increased linearly with radiation. Analysis of data indicated a ten‐fold rise in dose resulted in an almost seven‐fold increase in number of free radicals generated. Determining the extent of such interaction on a major structural protein can help assess type and extent of reactions which might occur on irradiation of animal products.