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

Authors

  • J. ZABIELSKI,

    1. Author Zabielski was the postdoctoral IAEA fellowship recipient at Eastern Regional Research Center and is with the Univ. of Agriculture of Poznan, Poland. Authors Shieh and Lakritz are with the U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA 19118.
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  • J.J. SHIEH,

    1. Author Zabielski was the postdoctoral IAEA fellowship recipient at Eastern Regional Research Center and is with the Univ. of Agriculture of Poznan, Poland. Authors Shieh and Lakritz are with the U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA 19118.
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  • L. LAKRITZ

    1. Author Zabielski was the postdoctoral IAEA fellowship recipient at Eastern Regional Research Center and is with the Univ. of Agriculture of Poznan, Poland. Authors Shieh and Lakritz are with the U.S. Department of Agriculture, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA 19118.
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  • The authors express their appreciation to Dr. Robert L. Dudley of the NMR Laboratory for his assistance.

  • Reference to brand or firm name does not constitute endorsement by the U.S Department of Agriculture over others of a simialr nature not mentioned.

ABSTRACT

Freeze-dried preparations of actomyosin from chicken breast muscle were irradiated in liquid nitrogen with gamma radiation from a ce-sium-137 source at 5, 10, 15, 20, 30, 40, and 50 kGy. The ESR spectra at – 130°C were recorded with 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.

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