Effect of gamma-irradiation on the physicochemical properties of porcine and bovine blood plasma proteins

被引：47

作者：

Lee, S ^{[1
]}

Bin Song, K ^{[1
]}

机构：

[1] Chungnam Natl Univ, Coll Agr & Life Sci, Dept Food Sci & Technol, Taejon 305764, South Korea

来源：

FOOD CHEMISTRY | 2003年 / 82卷 / 04期

关键词：

circular dichroism; irradiation; physicochemical properties; plasma proteins; SERUM-ALBUMIN; MOLECULAR-PROPERTIES; IONIZING-RADIATION; RADIOLYSIS; DEGRADATION; RADICALS; LYSOZYME; DAMAGE;

D O I：

10.1016/S0308-8146(02)00592-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To elucidate the effect of gamma-irradiation on the physicochemical properties of blood plasma proteins, bovine and porcine blood, released from a slaughterhouse, was collected and plasma proteins were prepared. Physicochemical properties of blood plasma protein powders and solutions, such as molecular weight distribution, secondary structure, solubility, and viscosity, were examined after gamma-irradiation at 1, 5, 7, and 10 kGy. Oxygen radicals, such as hydroxyl and superoxide anion radicals, generated by gamma-irradiation, affected the physicochemical properties of the blood plasma protein solutions, but not the plasma protein powders. Circular dichroism and sodium dodecyl sulphate-polyacrylamide gel electrophoresis studies showed that an increase of gamma-irradiation decreased the ordered structure of plasma protein solutions and caused initial fragmentation of the polypeptide chains and subsequent aggregation. However, solubility and viscosity of the irradiated plasma protein powders, as well as secondary structure and molecular weight profile, were not changed significantly with radiation dose. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：521 / 526

页数：6

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