Effect of Dose on Gamma Irradiation Induced Formation of Free Radicals in Freeze‐Dried Natural Actomyosin

Abstract

Freeze-dried preparations of actomyosin from chicken breast muscle were irradiated in liquid nitrogen with gamma radiation from a cesium-137 source at 5. 10. 15. 20. 30. 40, and 50 kGv. The ESR spectra at -130°C w&e rkcorded &ith.an EPR spectrometer. Signal intensities increased linearly with radiation. Analysis of data indicated a ten-fold rise in dose resulted in an almost seven-fold increase in number of free radicals generated. Determining the extent of such interaction on a major structural protein can help assess type and extent of reactions which might occur on irradiation of animal products.