Open AccessCharacterization of sarcoplasmic protein in the meat using SDS-PAGE method
Author(s) -
Maswati Baharuddin,
H Amat,
Amalyah Febryanti,
. Sappewali,
F Azis
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/762/1/012071
Subject(s) - acrylamide , polyacrylamide gel electrophoresis , sarcoplasm , sodium dodecyl sulfate , gel electrophoresis , chemistry , molecular mass , biochemistry , chromatography , food science , endoplasmic reticulum , enzyme , organic chemistry , polymer , copolymer
A characterization of the sarcoplasmic protein in the meat had been investigated. The method that was utilized in this study was SDS-PAGE ( sodium dodecyl sulfate-polyacrylamide gel electrophoresis ) which played a role in analyzing the molecular weight of the meat protein. The characterization of the molecular weight depended on the concentration of acrylamide gel that has been used. The result reported that using of 10% acrylamide gel showed difference of the molecular weight characterization from the sarcoplasmic protein. The difference of protein in the meat is on sarcoplasmic proteins. Protein with molecular weights of 50.8 kDa was not found in pork. Therefore, this molecular weight of the protein can potentially serve as a key for differentiating pork and other meats.