Studying on the IgG binding capacity and conformation of tropomyosin in Ovalipes punctatus meat irradiated with electron beam
| Autor: | Kalin Mei, Wenge Yang, Qiaoming Lou, Jinjie Zhang, Gaoshang Li, Dalun Xu |
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| Rok vydání: | 2020 |
| Předmět: |
Radiation
010308 nuclear & particles physics Chemistry 01 natural sciences Tropomyosin 030218 nuclear medicine & medical imaging Electron beam irradiation 03 medical and health sciences Ovalipes punctatus 0302 clinical medicine Protein structure IgG binding 0103 physical sciences Biophysics Thermal stability Irradiation |
| Zdroj: | Radiation Physics and Chemistry. 168:108525 |
| ISSN: | 0969-806X |
| DOI: | 10.1016/j.radphyschem.2019.108525 |
| Popis: | This paper investigated the functions of electron beam irradiation at doses of 1–9 kGy on the IgG binding capacity and the conformation of tropomyosin (TM) in crab meat. Although there was no profound variety in the molecular weight of TM following an irradiation treatment, it was interesting to note that the binding capacity of IgG and the immunoreactivity of TM were profoundly reduced. Additionally, the irradiation had guided a change in α-helix and β-turn to β-sheet and random coils. Further, the surface hydrophobicity was found to increase profoundly with an increase in dose while the free sulfhydryl content of TM decreased. Meanwhile, the irradiation had little function on the thermal stability of TM. Taken together, these results showed that doses of 1–9 kGy could decrease the immunoreactivity of TM, thus providing reference for the development of hypoallergenic or desensitized crab food through the process of irradiation. |
| Databáze: | OpenAIRE |
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