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Acrylamide Gel Disc Electrophoretic Patterns and Extractability of Chicken Breast Muscle Proteins During Post‐Mortem Aging
Author(s) -
MAIER GILBERT E.,
FISCHER ROBERT L.
Publication year - 1966
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.1365-2621.1966.tb01892.x
Subject(s) - acrylamide , electrophoresis , urea , water soluble , chemistry , polyacrylamide gel electrophoresis , salt (chemistry) , chromatography , chicken breast , biochemistry , food science , enzyme , organic chemistry , copolymer , polymer
SUMMARY Acrylamide gel disc electrophoretic patterns of water‐soluble extracts consistently showed the presence of 2–4 fast‐moving, faint components which increased in relative intensity with post‐mortem aging. The electrophoretic patterns of salt‐soluble and urea‐soluble extracts showed no corresponding pattern changes. The extractability of unbuffered water‐soluble proteins was less at 24 hr postmortem than at 30 min post‐mortem in breast muscle obtained from seven 7–10‐week‐old chickens. The percentage of dialyzable pep‐tides in the water‐soluble extracts and the percentages of salt‐soluble and urea‐soluble proteins in those extracts remained fairly constant during a 24hr post‐mortem aging period.