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Extraction and Fractionation of Proteins in Fresh Chicken Muscle a
Author(s) -
KHAN A. W.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00122.x
Subject(s) - fractionation , myofibril , extraction (chemistry) , chicken breast , phosphate buffered saline , chemistry , chromatography , casein , sarcoplasm , pectoralis major muscle , reproducibility , biology , biochemistry , anatomy , food science , endoplasmic reticulum
SUMMARY Different buffer systems were compared for efficiency of extraction of chicken muscle proteins, and a technique was developed for routine fractionation and estimation of major protein fractions in one operation. KCl‐borate and KCI‐phosphate buffers of pH 7.3–7.5 and r/2 = 1.0 gave maximum extraction, with a reproducibility of ± 22%. Protein fractionation in KCl‐borate buffer showed that in one‐year‐old chicken meat, stroma‐myofibrillar‐, and sarcoplasmic‐protein nitrogen respectively contributed 13, 42, and 30% of total nitrogen in breast muscle, and 27, 30, and 22% in leg muscle. Results with different chickens showed that, with increase of age, stroma increased and myofibril decreased in both breast and leg muscle. These two protein fractions also differed for breast and leg muscle, and varied with the source of supply of the chickens. The difference was small between birds of the same flock and between left and right halves of the same bird.