Studying on the IgG binding capacity and conformation of tropomyosin in Ovalipes punctatus meat irradiated with electron beam

• Published in: Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2020-03, Vol.168, p.108525, Article 108525
• Main Authors: Mei, Kalin, Li, Gaoshang, Zhang, Jinjie, Lou, Qiaoming, Xu, Dalun, Yang, Wenge
• Format: Article
• Language: English
• Subjects: Binding; Coils; Electron beam irradiation; Electron beams; Electron irradiation; Food irradiation; Hydrophobicity; Immunoreactivity; Meat; Ovalipes punctatus; Protein conformation; Thermal stability; Tropomyosin
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2019.108525

This paper investigated the functions of electron beam irradiation at doses of 1–9 kGy on the IgG binding capacity and the conformation of tropomyosin (TM) in crab meat. Although there was no profound variety in the molecular weight of TM following an irradiation treatment, it was interesting to note that the binding capacity of IgG and the immunoreactivity of TM were profoundly reduced. Additionally, the irradiation had guided a change in α-helix and β-turn to β-sheet and random coils. Further, the surface hydrophobicity was found to increase profoundly with an increase in dose while the free sulfhydryl content of TM decreased. Meanwhile, the irradiation had little function on the thermal stability of TM. Taken together, these results showed that doses of 1–9 kGy could decrease the immunoreactivity of TM, thus providing reference for the development of hypoallergenic or desensitized crab food through the process of irradiation. •EB irradiation can change the conformations of tropomyosin from crab meat.•EB irradiation causes a decrease in the IgG binding capacity of TM.•EB irradiation can be used for reducing the immunoreactivity of TM.•Degree of changes in immunogenicity and conformation is related to dose.