SOLUBILITY OF BEEF AND CHICKEN MYOFIBRILLAR PROTEINS IN LOW IONIC-STRENGTH MEDIA

被引:19
作者
STANLEY, DW [1 ]
STONE, AP [1 ]
HULTIN, HO [1 ]
机构
[1] UNIV MASSACHUSETTS, DEPT FOOD SCI, AMHERST, MA 01002 USA
关键词
D O I
10.1021/jf00040a004
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Myofibrillar proteins were extracted and solubilized at ionic strengths not exceeding 30 mM. This was accomplished by treating homogenized muscle with a succession of washes in dilute salt solution (25 mM NaCl, 2.5 mM histidine, pH 7.4). It was possible to achieve up to 36% solubility of total protein from various beef and chicken muscles. These values compared favorably with published results for extractions using high salt concentrations (0.6 M). Electrophoretic separation of extracts demonstrated that all myofibrillar species were present. A strong positive relationship (r = 0.95) was found between protein yield in the initial homogenate and literature values for percentage of white (type IIb) fibers in the muscle. Swelling of muscle proteins was associated with a higher level of protein solubilization.
引用
收藏
页码:863 / 867
页数:5
相关论文
共 37 条
[1]  
Banga I., 1942, STUD I MED CHEM U SZ, V1, P5
[2]   INFLUENCE OF SODIUM, POTASSIUM AND MAGNESIUM-CHLORIDE ON THERMAL-PROPERTIES OF BEEF MUSCLE [J].
BARBUT, S ;
FINDLAY, CJ .
JOURNAL OF FOOD SCIENCE, 1991, 56 (01) :180-182
[3]   EFFECT OF REDUCED SODIUM-CHLORIDE CONCENTRATION AND TETRASODIUM PYROPHOSPHATE ON PH, WATER-HOLDING CAPACITY AND EXTRACTABLE PROTEIN OF PRERIGOR AND POSTRIGOR GROUND-BEEF [J].
BERNTHAL, PH ;
BOOREN, AM ;
GRAY, JI .
MEAT SCIENCE, 1991, 29 (01) :69-82
[4]   A STUDY OF THE EFFECTS OF DIFFERENT FACTORS ON THE HEAT-INDUCED GELATION OF COD (GADUS-MORHUA, L) ACTOMYOSIN USING RESPONSE-SURFACE METHODOLOGY [J].
CARECHE, M ;
CURRALL, J ;
MACKIE, IM .
FOOD CHEMISTRY, 1991, 42 (01) :39-55
[5]  
Forrest J. C., 1975, PRINCIPLES MEAT SCI
[6]   PARAMETERS AFFECTING MEAT PROTEIN EXTRACTION AND INTERPRETATION OF MODEL SYSTEM DATA FOR MEAT EMULSION FORMATION [J].
GILLETT, TA ;
MEIBURG, DE ;
BROWN, CL ;
SIMON, S .
JOURNAL OF FOOD SCIENCE, 1977, 42 (06) :1606-1610
[7]   INTERRELATIONSHIP AMONGST AVIAN ORDERS GALLIFORMES, COLUMBIFORMES, AND ANSERIFORMES AS EVINCED BY FIBER TYPES IN PECTORALIS MUSCLE [J].
KAISER, CE ;
GEORGE, JC .
CANADIAN JOURNAL OF ZOOLOGY, 1973, 51 (08) :887-+
[8]   EFFECT OF PH AND IONIC-STRENGTH ON BOVINE M-CALPAIN AND CALPASTATIN ACTIVITY [J].
KENDALL, TL ;
KOOHMARAIE, M ;
ARBONA, JR ;
WILLIAMS, SE ;
YOUNG, LL .
JOURNAL OF ANIMAL SCIENCE, 1993, 71 (01) :96-104
[9]   MUSCLE WASHING AND RAW-MATERIAL SOURCE AFFECT QUALITY AND PHYSICOCHEMICAL PROPERTIES OF LOW-SALT, LOW-FAT, RESTRUCTURED BEEF [J].
KENNEY, PB ;
KASTNER, CL ;
KROPF, DH .
JOURNAL OF FOOD SCIENCE, 1992, 57 (03) :545-&
[10]  
KENNEY PB, 1992, J FOOD SCI, V57, P589