کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7585415 1492038 2018 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat
ترجمه فارسی عنوان
اثرات تابش پرتو الکترونی بر خواص بیوشیمیایی و ساختار پروتئین مایوفیبریل از گوشت تگیلارکا گرنوزا
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effect of electron beam irradiation at doses of 0-9 kGy on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa (T. granosa) was investigated. There was no effect of irradiation on the surface hydrophobicity of the myofibrillar protein, however total sulfhydryl content and Ca2+-ATPase activity both declined to varying extents with increasing irradiation dose. Irradiation also affected the composition of the myofibrillar protein; with increasing dose of irradiation, the actin, paramyosin and myosin heavy chain contents of the myofibrillar protein were partially degraded. Irradiation reduced the α-helix content and increased the β-sheet content but these effects were less dependent on the dose of irradiation. The 'hardness', 'gumminess', 'chewiness' and 'resilience' of T. granosa meat were improved at irradiation doses of 3-5 kGy. Collectively, our results support an optimum irradiation dose of 3-5 kGy for the preservation of T. granosa meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 64-69
نویسندگان
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