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An Improved Method for Preparation of Nitric Oxide Myoglobin
Author(s) -
KAMAREI AHMAD REZA,
KAREL MARCUS
Publication year - 1982
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.1365-2621.1982.tb10155.x
Subject(s) - myoglobin , metmyoglobin , sodium nitrite , chemistry , deoxygenation , nitrite , nitric oxide , sodium ascorbate , nuclear chemistry , chromatography , inorganic chemistry , biochemistry , organic chemistry , food science , ascorbic acid , nitrate , catalysis
We developed an improved method for preparation of bovine nitric oxide myoglobin using the following starting materials: 0.1 mM purified metmyoglobin; 0.1 mM (7 ppm) sodium nitrite; and 1.76 mM (350 ppm) sodium ascorbate. The method requires complete deoxygenation of the reacting system. NOMb prepared in this manner is a source of cured meat pigment which contains a minimum of impurities, since the nitrite reacts quantitatively with the myoglobin in this method.