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Utilization of edible protein from meat industry by‐products and waste
Author(s) -
YOUNG R. H.,
LAWRIE R. A.
Publication year - 1974
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1974.tb01746.x
Subject(s) - stomach , salt (chemistry) , chemistry , polyacrylamide gel electrophoresis , sodium , gel electrophoresis , protein subunit , molecular mass , chromatography , food science , biochemistry , electrophoresis , enzyme , organic chemistry , gene
Summary Data concerning the effect of pH, salt concentration and temperature on the extractability of protein from meat waste tissues are presented. The tissues investigated so far include bovine and ovine stomach and lungs. It appears that native proteins can be recovered in quantity from these tissues at room temperature over a wide range of pH values using solvents of low salt concentration (e.g. 0–0·01 m NaCl). Protein isolates have been characterized and compositional differences detected using polyacrylamide gel electrophoresis incorporating sodium dodecyl sulphate (SDS). This technique demonstrated marked differences in the electrophoretical patterns of proteins from lung and stomach tissues, the subunit molecular weights of which ranged from 13,500 to 87,000 for lung protein and from 13,500 to 145,000 for stomach protein.