Simultaneous process to isolate actomyosin and actin from post-rigor porcine skeletal muscle

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1005-1011

  Pérez Juan, María ^a   Flores, Mónica ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Actin; Actomyosin; Myofibrillar proteins; Myosin; Polymerisation; Post rigor porcine muscle; Purification processes

Indexed keywords

ACTIN; MYOSIN ADENOSINE TRIPHOSPHATASE; PROTEIN;

ARTICLE; EXTRACTION; GEL FILTRATION CHROMATOGRAPHY; ISOLATION PROCEDURE; MEAT; MEDICAL LITERATURE; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PURIFICATION; SILVER STAINING; SKELETAL MUSCLE; SOLUBILITY; SWINE;

SUIDAE;

EID: 33748785152     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.054     Document Type: Article

References (18)

1. Asghar A., Samejima K., and Yasui T. Functionality of muscle proteins in gelation mechanisms of structured meat products. Critical Reviews in Food Science and Nutrition 22 (1985) 27-105
2. Bowker B.C., Grant A.L., Swartz D.R., and Gerrard D.E. Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated post-mortem pH, calcium and temperature conditions. Meat Science 67 (2004) 139-147
3. Dudziak J.A., and Foegeding E.A. Isolation of actomyosin and myosin from post-rigor turkey breast ant thigh. Journal of Food Science 53 5 (1988) 1287-1290
4. Fukazawa T., Nakai H., and Yasui T. Some properties of myofibrillar proteins obtained from low ionic strength extracts of washed myofibrils from pre- and post-rigor chicken pectoral muscle. Journal of Food Science 35 (1970) 464-468
5. Gianelli M.P., Flores M., and Toldrá F. Interactions of soluble peptides and proteins form skeletal muscle on the release of volatile compounds. Journal of Agricultural and Food Chemistry 51 (2003) 6828-6834
6. Hermansson A.M., Harbitz O., and Langton M. Formation of two types of gels from bovine myosin. Journal of Science Food Agricultural 37 (1986) 69-84
7. Hidalgo C., Padrón R., Horowitz R., Zhao F.Q., and Craig R. Purification of native myosin filaments from muscles. Biophysical Journal 81 (2001) 2817-2826
8. Kuroda M. Direct extraction of G-actin from the myosin-removed myofibrils under the conditions of low ionic strength. Journal of Biochemistry 92 6 (1982) 1863-1872
9. Macfarlane J.J., and Mckenzie I.J. Pressure-induced solubilization of myofibrillar proteins. Journal of Food Science 41 (1976) 1442-1446
10. Merril C.R., Goldman D., Sedman S.A., and Ebert M.H. Ultra sensitive stain for proteins in polyacrylamide gels shows regional variation in cerebrospinal fluid. Science 211 (1981) 1437-1438
11. Murch S.J., Bruce H.L., and Ball R.O. Rapid separation and quantification of myofibrillar proteins by high performance gel permeation chromatography. Food Research International 25 (1992) 109-115
12. Pardee J.D., and Spudich A. Purification of muscle actin. Methods in Enzymolgy 85 (1982) 164-179
13. Smith P.K., Krohn R.I., Hermanson G.T., Mallia A.K., Gartner F.H., Provenzano M.D., et al. Measurement of protein using bicinchoninic acid. Analytical Biochemistry 150 (1985) 76-85
14. Syrovy I. Separation of muscle proteins. Journal of Chromatography 300 (1984) 225-247
15. Toldrá F., and Flores M. Analysis of meat quality. In: Nollet L.M.L. (Ed). Handbook of food analysis. 2nd ed. (2004), Marcel-Dekker Inc, New York 1961-1977
16. Toldrá F. Meat: Chemistry and biochemistry. In: Hui Y.H., Culbertson J.D., Duncan S., Guerrero-Legarreta I., Li-Chan E.C.Y., Ma C.Y., Manley C.H., McMeekin T.A., Nip W.K., Nollet L.M.L., Rahman M.S., Toldrá F., and Xiong Y.L. (Eds). Handbook of food science, technology and engineering Vol. 1 (2005), CRC Press, Boca Raton, FL (pp. 28, 1-18)
17. Toorop R.M., Murch S., and Ball R.O. Development of a rapid and accurate method for separation and quantification of myofibrillar proteins in meat. Food Research International 30 8 (1997) 619-627
18. Wang S.F., and Smith D.M. Heat-Induced denaturation and rheological properties of chicken breast myosin and F-actin in the presence and absence of pyrophosphate. Journal of Agricultural and Food Chemistry 42 (1994) 2665-2670