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Effect of buffer and pH on the protein extraction for chicken meat

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Main Authors: M. K., Nahar, Zarina, Zakaria, Dr., Uda, Hashim, Prof. Dr.
Other Authors: knahar_98@yahoo.com
Format: Article
Language:English
Published: Trans Tech Publications 2014
Subjects:
Buffer
Chicken meat
Citrate
Glycine
Phosphate
Protein extractability
Online Access:http://dspace.unimap.edu.my:80/dspace/handle/123456789/34725
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id my.unimap-34725
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spelling my.unimap-347252014-05-26T02:00:47Z Effect of buffer and pH on the protein extraction for chicken meat M. K., Nahar Zarina, Zakaria, Dr. Uda, Hashim, Prof. Dr. knahar_98@yahoo.com zarinaz@unimap.edu.my uda@unimap.edu.my Buffer Chicken meat Citrate Glycine Phosphate Protein extractability Link to the publisher's homepage at http://www.ttp.net/ The study was undertaken to determine the extraction of proteins from chicken meat. The effect of buffer (phosphate, citrate and glycine) and four pH values (6.0, 7.0, 8.0 and 9.0) were investigated. The protein extractability of phosphate, citrate and glycine buffer with in the pH range (pH 6.0 to 9.0) was assessed to determine the best protein extractant for chicken meat. The maximum protein extractabilities at pH 8.0 for phosphate and citrate buffer, and at pH 9.0 for glycine buffer were observed. ANOVA analysis showed that there was no significant difference in protein extractabilities for citrate from phosphate and glycine buffer. Whereas, a significant difference was observed for phosphate buffer from glycine. However, no significant effects of pH were observed. 2014-05-26T02:00:47Z 2014-05-26T02:00:47Z 2013 Article Advanced Materials Research, vol. 795, 2013, pages 206-210 978-303785811-0 1022-6680 http://www.scientific.net/AMR.795.206 http://dspace.unimap.edu.my:80/dspace/handle/123456789/34725 en Trans Tech Publications
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Buffer
Chicken meat
Citrate
Glycine
Phosphate
Protein extractability
spellingShingle Buffer
Chicken meat
Citrate
Glycine
Phosphate
Protein extractability
M. K., Nahar
Zarina, Zakaria, Dr.
Uda, Hashim, Prof. Dr.
Effect of buffer and pH on the protein extraction for chicken meat
description Link to the publisher's homepage at http://www.ttp.net/
author2 knahar_98@yahoo.com
author_facet knahar_98@yahoo.com
M. K., Nahar
Zarina, Zakaria, Dr.
Uda, Hashim, Prof. Dr.
format Article
author M. K., Nahar
Zarina, Zakaria, Dr.
Uda, Hashim, Prof. Dr.
author_sort M. K., Nahar
title Effect of buffer and pH on the protein extraction for chicken meat
title_short Effect of buffer and pH on the protein extraction for chicken meat
title_full Effect of buffer and pH on the protein extraction for chicken meat
title_fullStr Effect of buffer and pH on the protein extraction for chicken meat
title_full_unstemmed Effect of buffer and pH on the protein extraction for chicken meat
title_sort effect of buffer and ph on the protein extraction for chicken meat
publisher Trans Tech Publications
publishDate 2014
url http://dspace.unimap.edu.my:80/dspace/handle/123456789/34725
_version_ 1643797571740631040
score 13.211869

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