Effects of ${\gamma}-Irradiation$ on Meat Proteins

감마선 조사가 육단백질에 미치는 영향

  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Jung-Ok (Department of Home Economics, King Sejong University) ;
  • Lim, Seong-Il (Korea Food Research Institute) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute)
  • 육홍선 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 김정옥 (세종대학교 가정학과) ;
  • 임성일 (한국식품개발연구원) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구팀)
  • Published : 1998.04.01


The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats.