School of Marine Sciences, Ningbo University, 315211, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
School of Marine Sciences, Ningbo University, 315211, China.
Food Chem. 2018 Oct 30;264:250-254. doi: 10.1016/j.foodchem.2018.05.051. Epub 2018 May 10.
To evaluate the effect of electron beam (EB) irradiation on IgG binding capacity and conformation of tropomyosin in shrimp (Solenocera melantho), shrimp meat was irradiated with different doses (0, 1, 3, 5, 7, 9 kGy) of EB. IgG binding capacity of TM from shrimp meat was detected by western blot and indirect enzyme-linked immunosorbent assay. The conformation of TM was analyzed with circular dichroism and Fourier transform infrared spectroscopy. Results showed that there was a significant decrease in IgG binding capacity of TM from shrimp meat treated with EB irradiation, with the most significant effect observed at 7 kGy. At this dose, the IgG binding capacity of TM decreased by 59% when compared to the control group. The structural changes were consistent with changes in IgG binding capacity of TM. It was concluded that EB irradiation can reduce the immunoreactivity of shrimp TM by altering its structure.
为了评估电子束（EB）辐照对虾（Solenocera melantho）肌球蛋白结合能力和构象的影响，用不同剂量（0、1、3、5、7、9 kGy）的 EB 辐照虾肉。通过 Western blot 和间接酶联免疫吸附试验检测来自虾肉的 TM 的 IgG 结合能力。用圆二色性和傅里叶变换红外光谱分析 TM 的构象。结果表明，EB 辐照处理的虾肉 TM 的 IgG 结合能力显著下降，在 7 kGy 时效果最显著。在该剂量下，TM 的 IgG 结合能力比对照组下降了 59%。结构变化与 TM 的 IgG 结合能力变化一致。结论是，EB 辐照可以通过改变虾肌球蛋白的结构来降低其免疫反应性。
