The electron beam irradiation of collagen in the dry and gel states: The effect of the dose and water content from the primary to the quaternary levels

0576121 - ÚSMH 2024 RIV NL eng J - Článek v odborném periodiku
Šupová, Monika - Suchý, Tomáš - Chlup, H. - Šulc, M. - Kotrč, T. - Šilingová, L. - Žaloudková, Margit - Rýglová, Šárka - Braun, Martin - Chvátil, David - Hrdlička, Z. - Houška, M.
The electron beam irradiation of collagen in the dry and gel states: The effect of the dose and water content from the primary to the quaternary levels.
International Journal of Biological Macromolecules. Roč. 253, 31 DEC (2023), č. článku 126898. ISSN 0141-8130. E-ISSN 1879-0003
Grant CEP: GA ČR(CZ) GA21-07851S
Institucionální podpora: RVO:67985891 ; RVO:61389005
Klíčová slova: Collagen * E-beam irradiation * Structure
Obor OECD: Polymer science; Nuclear physics (UJF-V)
Impakt faktor: 8.2, rok: 2022
Způsob publikování: Omezený přístup
https://doi.org/10.1016/j.ijbiomac.2023.126898

The aim of our study was to describe the impact of collagen in the gel and dry state to various doses of electron beam radiation (1, 10 and 25 kGy) which are using for food processing and sterilization. The changes in the chemical compositions (water, amino acids, lipids, glycosaminoglycans) were analyzed and the changes in the structure (triple-helix or β-sheet, the integrity of the collagen) were assessed. Subsequently, the impact of the applied doses on the mechanical properties, stability in the enzymatic environment, swelling and morphology were determined. The irradiated gels evinced enhanced degrees of cross-linking with only partial degradation. Nevertheless, an increase was observed in their stability manifested via a higher degree of resistance to the enzymatic environment, a reduction in swelling and, in terms of the mechanical behaviour, an approximation to the non-linear behavior of native tissues. In contrast, irradiation in the dry state exerted a somewhat negative impact on the observed properties and was manifested mainly via the scission of the collagen molecule and via a lower degree of stability in the aqueous and enzymatic environments. Neither the chemical composition nor the morphology was affected by irradiation.
Trvalý link: https://hdl.handle.net/11104/0346403