Radiation-induced protein fragmentation and inactivation in liquid and solid aqueous solutions. Role of OH and electrons

A study of low-energy ion induced radiolysis of thiol-containing amino acid cysteine in the solid and aqueous solution states

“…So our experiment agreed with the claim that radiolysis is much more efficient in the liquid solution than in the solid state [41]. The reason is that the species of radicals formed during radiation in the solid and in solution are different, and more reactive radicals can be produced in the solution state so cause more damage of the amino acid.…”

“…Moreover, even the same reactive species can work differently in different states. As confirmed by Audette-Stuart et al [41], hydroxyl radical does not play any role in the damage of b-galactosidase in frozen aqueous solution, but this radical plays an important role in the radiolysis of aqueous solution sample.…”

Use of the E-beam radiation to diminish the late blowing of cheese

“…It is also possible that irradiation cause disruption of protein and distortion in the ultrastructure gel of cheese. Radiolysis of proteins mainly induces a fragmentation and/or aggregation of the protein and an inactivation of the enzyme, according to Audette-Stuart, Houee-Levin, and Potier (2005). Other authors (Konteles et al, 2009) have reported no effect on the texture of feta cheese type due to irradiation probably because these cheeses have a firmer texture, as well as a different structure and chemical composition.…”

Free radical studies of components of the extracellular matrix: contributions to protection of biomolecules and biomaterials from sterilising doses of ionising radiation

“…It is clear that sterilisation at dry ice temperatures does reduce the protein degradation yields considerably relative to experiments in dilute solution. For the single study where radiation yields were given, the reduction is at least a factor of 100-the data may in fact underestimate the reduction since protein modification without fragmentation may not have been measurable (Audette-Stuart et al 2005). Whether this reduction is due entirely to the direct effect of radiation on the enzyme or whether it is attributable to a low yield of waterderived free radicals was not established.…”