Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes of SDS-PAGE Pattern of Pork Myofibrillar Proteins Induced by Electron Beam Irradiation

  • Whang Key (Department of Food Science and Technology, Keimyung University) ;
  • Jeong, Dong-Kwan (Department of Food and Nutrition, Kosin University) ;
  • Kim, Hyuk-Il (Department of Food Science and Technology, Keimyung University)
  • Published : 2005.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Actin and myosin solutions and fresh ground pork were irradiated with the electron beam (e-beam) at a dose of 0, 1.5, 3.0, 5.0 and 10 kGy. The changes in SDS-PAGE pattern of 2 proteins and the salt-soluble proteins extracted from ground pork after e-beam irradiation were monitored. When the myosin solution was irradiated with e-beam, myosin was degraded completely. Complete myosin degradations were observed even with the lowest dose (1.5 kGy) of e-beam treatment. Actin was degraded with the irradiation, but to a less extent than myosin was. The degradation of actin increased as the e-beam treatment increased from 1.5 to 10.0 kGy. Among the salt-soluble proteins extracted from ground pork, myosin was degraded gradually when the e-beam dose increased from 1.5 up to 10.0 kGy. Similar gradual increase in the degradation of actin also occurred with the increase of irradiation. Increases of 2 low molecular weight compounds (<29 kDa) were observed when the irradiation dose increased from 1.5 to 10.0 kGy. These 2 molecules are thought to be the breakdown products produced from the degradation of major salt-soluble proteins, myosin and actin. The salt-soluble protein content of ground pork did not change with the e-beam irradiation.

Keywords

References

  1. Johnson J, Marcotte M. 1999. Irradiation control of insect pests of dried fruits and walnuts. Food Technol 53: 46-51
  2. Thayer DW, Rajkowski KT. 1999. Developments in irradiation of fresh fruits and vegetables. Food Technol 53: 62-65
  3. Koh KH, Whang K. 2002. Effect of electron beam irradiation on the oxidative and microbiological stability of ground pork during storage. Kor J Food Sci Ani Resour 22: 316-321
  4. Whang K. 2002. Combination effect of modified atmosphere packaging and electron beam irradiation on the oxidative and microbiological stability of ground pork during storage. Kor J Food Sci Ani Resour 22: 322-329
  5. Whang K. 2003. Effect of different conveyer speed of electron beam irradiation on the oxidative and microbiological stability of ground pork during refrigeration. Kor J Food Sci Ani Resour 23: 50-55
  6. Shamsuzzanman K, Lutch L, Chuaqui-Offermanns N. 1995. Effects of combined electron-bean irradiation and so us-vide treatments on microbiological and other qualities of chicken breast meat. J Food Prot 58: 497-501 https://doi.org/10.4315/0362-028X-58.5.497
  7. Olson DC. 1998. Irradiation of food. Food Technol 52: 56-65
  8. Lee MK, Lee MH, Kwon JH. 1998. Sterilizing effect of electron beam on ginseng powders. Kor J Food Sci Technol 30: 1362-1366
  9. Kim WS, Chung MS, Ko YT. 1998. Effect of low dose gamma ray and electron beam irradiation on the growth of microorganism beef during refrigerated storage. Kor J Food Sci 18: 232-239
  10. Farkas J. 1998. Irradiation as a method for decontaminating food. Intl J Food Microbiol 44: 189-204 https://doi.org/10.1016/S0168-1605(98)00132-9
  11. Kwon H, Lee JE, Kwon JH. 2001. Effects of electron beam irradiation on microbiological and physicochemical qualities of powdered Meju and soybean paste. Food Sci Biotechnol 10: 95-100
  12. Bagorogoza K, Bowers J, Okot-Kotber M. 2001. The effect of irradiation and modified atmosphere packaging on the quality of intact chill-stored turkey breast. J Food Sci 66: 367-372 https://doi.org/10.1111/j.1365-2621.2001.tb11348.x
  13. Luchsinger SE, Kropf DH, Garcia-Zepeda CM, Hunt MC, Marsden JL, Rubiocanas EJ, Kastner CL, Kuecher WG, Mata T. 1996. Color and oxidative rancidity of gamma and. electron beam irradiated boneless pork chops. J Food Sci 61: 1000-1005, 1093 https://doi.org/10.1111/j.1365-2621.1996.tb10920.x
  14. Nanke KE, Sebranek JG, Olson DG. 1998. Color characteristics of irradiated vacuum-packaged pork, beef and turkey. J Food Sci 63: 1001-1006
  15. Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998a. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Sci 49: 27-39 https://doi.org/10.1016/S0309-1740(97)00101-0
  16. Ahn DU, Olson DG, Lee JI, Jo C, Wu C, Chen X. 1998b. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J Food Sci 63: 15-19 https://doi.org/10.1111/j.1365-2621.1998.tb15665.x
  17. Nanke KE, Sebranek JG, Olson DG. 1999. Color characteristics of irradiated, aerobically packaged pork, beef, and turkey. J Food Sci 64: 272-278 https://doi.org/10.1111/j.1365-2621.1999.tb15881.x
  18. Ahn DU, Jo C, Olson DG. 2000. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci 54: 209-215 https://doi.org/10.1016/S0309-1740(99)00081-9
  19. Nam KC, Ahn DU, Jo C. 2001. Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH. J Food Sci 66: 1225-1229
  20. Du M, Nam KC, Ahn DU. 2001. Cholesterol and lipid oxidation products in cooked meat as affected by raw-meat packaging and irradiation by cooked meat packaging and storage time. J Food Sci 66: 1396-1401 https://doi.org/10.1111/j.1365-2621.2001.tb15221.x
  21. Lee M, Sebranker K, Parrish Jr FC. 1966. Accelerated postmortem aging of beef utilizing electron beam irradiation and modified atmosphere packaging. J Food Sci 61: 133-141 https://doi.org/10.1111/j.1365-2621.1996.tb14742.x
  22. Ahn DU, Sell JL, Jo C, Chen X, Wu C, Lee JI. 1998. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging. Poult Sci 77: 912-920 https://doi.org/10.1093/ps/77.6.912
  23. Ahn DU, Sell JL, Jeffery C, Chen X, Wu C, Lee JI. 1997. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat. J Food Sci 62: 954-958 https://doi.org/10.1111/j.1365-2621.1997.tb15014.x
  24. Hansen TJ, Chen G, Shieh JJ. 1987. Volatiles in skin of low-dose irradiated fresh chicken. J Food Sci 52: 1180-1182 https://doi.org/10.1111/j.1365-2621.1987.tb14038.x
  25. Heath JL, Owens SL, Tesch S, Hannah KW. 1990. Effect of high-energy electron rradiation of chicken on thiobarbituric acid values, shear values, odor, and cook yield. Poult Sci 69: 313-319 https://doi.org/10.3382/ps.0690313
  26. Hashim IB, Resurrecccion AVA, MacWatters KH. 1995. Disruptive sensory analysis of irradiated frozen or refrigerated chicken. J Food Sci 60: 664-666 https://doi.org/10.1111/j.1365-2621.1995.tb06202.x
  27. Ahn DU, Olson DG, Jo C, Love J, Jin SK. 1999. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage. J Food Sci 64: 226-229 https://doi.org/10.1111/j.1365-2621.1999.tb15870.x
  28. Odake K, Hatanaka A, Kajiwara T, Higashmura Y, Wada S, Tshihara M. 1993. Application of electron beam irradiation to powdered natural food colorant. Nippon Shekuhin Kogyo Gakkaishi 40: 697-701 https://doi.org/10.3136/nskkk1962.40.697
  29. Hermelstein NH. 2000. E-beam irradiated beef reaches the market. Papaya and gamma-irradiated beef to follow. Food Technol 54: 88-92
  30. Laemmli UK. 1970. Cleavage of structural proteins during assembly of head of bacteriophage T4. Nature 227: 680-685 https://doi.org/10.1038/227680a0
  31. Lowry OH, Rosebrough NJ, Farr AL, Randall RT. 1951. Protein measurement with the folin-phenol reagent. J Biol Chem 193: 265-275
  32. Lee SH, Lee SH, Song KB. 2002. Effect of $\gamma$ -irradiation on the molecular properties of blood plasma protein. Nutraceuticals and Food 7: 184-187 https://doi.org/10.3746/jfn.2002.7.2.184
  33. Schuessler H, Schilling K. 1984. Oxygen effect in the radiolysis of proteins. Int J Radiat Biol 45: 267-281 https://doi.org/10.1080/09553008414550381

Cited by

  1. Effects of Electron Beam Irradiation on Functional and Other Associated Properties of Pork Myofibrillar Salt-Soluble Proteins vol.11, pp.1, 2005, https://doi.org/10.3746/jfn.2006.11.1.073