Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Electron Beam Irradiation on Functional and Other Associated Properties of Pork Myofibrillar Salt-Soluble Proteins

  • Koh, Kwang-Hwan (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) ;
  • Whang, Key (Department of Food Science and Technology, Keimyung University)
  • Published : 2006.03.01
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Abstract

Ground pork was irradiated with an electron beam (e-beam) at a dose of 0, 1.5, 3, 5 and 10 kGy and the changes in various functional and other associated properties of salt-soluble proteins extracted from the pork were evaluated. Irradiation did not affect turbidity and the disulfide content of pork salt-soluble protein, but the content of sulfhydryls and the hydrophobocity of salt-soluble protein increased. This indicates that protein degradation occurred when the pork was e-beam irradiated and that the sulfhydryls and hydrophobic moieties buried inside the proteins were exposed to the outside environment. However, these degraded protein molecules did not form large protein aggregates through disulfide bridges. The emulsifying capacity of the pork increased with irradiation, which could be the result from increased hydrophobicity of pork salt-soluble protein. Water holding capacity of pork was not affected bye-beam irradiation.

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