The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp

Abstract

Myofibrillar protein (MPS) and myosin (MS) from grass carp was irradiated by γ‐ray and electron beam (EB) irradiation with different dose (2, 4, 6, 8, and 10 kGy). The changes in the physicochemical properties (solubility, Ca2+‐ATPase activity, total and reactive sulfhydryl content, surface hydrophobicity [S0‐ANS]), and structure of MPS and MS were investigated in the present work. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis analysis revealed that there were degradation and aggregation of MPS and MS caused by irradiation, and the disappearance of myosin heavy chains (MHC) irradiated by EB was earlier than that of irradiated by γ‐ray. As compared with MPS, the extracted MS was more easily destroyed. With the increase of irradiation dose, the particle size, solubility, Ca2+‐ATPase activity, and SH content of MPS and MS decreased (p < .05), while the S0‐ANS first increased and then decreased. Two‐way analysis of variance results suggested that the degree of protein denaturation depends on the irradiation mode and dose. Compared with γ‐ray irradiation, the EB irradiation had a greater impact on the physicochemical properties of MPS and MS.

Influence of alternating magnetic field on the quality of beef and its protein during cold storage

“…ATP produces ADP and free phosphorus ions under the catalysis of ATPase, which mainly exists in the myosin head of myofibrillar proteins in meat (Shi et al, 2021). Ca 2+ ‐ATPase is an important index to evaluate the change of myosin head properties.…”