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Protein Extraction from Beef Heart using Acid Solubilization
Author(s) -
Dewitt C.A. Mireles,
Gomez G.,
James J.M.
Publication year - 2002
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.1365-2621.2002.tb09588.x
Subject(s) - solubility , solubilization , myosin , chemistry , extraction (chemistry) , salt (chemistry) , myofibril , chromatography , yield (engineering) , protein purification , biochemistry , food science , organic chemistry , materials science , metallurgy
The recovery of myofibrillar protein from beef heart using nonthermal acidic solubilization was evaluated. Postmortem time, 3 or 24 h, did not affect protein solubility ( p > 0.05). Protein solubility and yield were detrimentally affected by salt addition. Recovery of extracted protein (yield) was maximized with 0 mM NaCl (60.8 ± 3.9%). SDS‐PAGE confirmed myosin solubilization below pH 5 and suggested reduced protein solubility below pH 2.5. Extracted protein from beef heart was significantly lower in fat, cholesterol, ash, and total collagen. In addition, the protein profile using a 7% SDS‐Page gel consisted mainly of heavy chain myosin (36%), 150 kDa proteins (15%), and actin (21%).