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The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle

The present study was conducted in an attempt to study the effects of the type, pH and molarity of extraction buffer on protein extractability from beef Longissimus dorsi (LD), Supraspinatus (SS) and Semitendinosus (ST) muscles. All muscle samples were dissected out from carcass immediately after sl...

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Main Authors: Sazili, Awis Qurni, M. Z., Noor Azihan, Mustafa, Shuhaimi, Abdullah, Muhammad Hilmi, Panandam, Jothi Malar
Format: Article
Language:English
Published: Knowledgia Review, Malaysia 2010
Online Access:http://psasir.upm.edu.my/id/eprint/17127/1/17127.pdf
http://psasir.upm.edu.my/id/eprint/17127/
http://scialert.net/abstract/?doi=ajbs.2010.134.138
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spelling my.upm.eprints.171272017-10-27T04:19:08Z http://psasir.upm.edu.my/id/eprint/17127/ The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle Sazili, Awis Qurni M. Z., Noor Azihan Mustafa, Shuhaimi Abdullah, Muhammad Hilmi Panandam, Jothi Malar The present study was conducted in an attempt to study the effects of the type, pH and molarity of extraction buffer on protein extractability from beef Longissimus dorsi (LD), Supraspinatus (SS) and Semitendinosus (ST) muscles. All muscle samples were dissected out from carcass immediately after slaughter and subjected to extractions using freshly prepared buffers of different buffer type (Tris Base and Tris HCl), pH (8.3 and 7.5) and molarity (100 and 20 mM). Following extraction, the total extractable protein concentration was determined by Bradford assay. The results exhibited significant (p<0.05) effects of muscle type X buffer interaction on extracted total protein concentration. The statistical analysis also revealed interaction between type of buffer, pH and molarity significantly (p<0.01), affected the extracted protein concentration. Based on the results, optimal buffer suggested to use for muscle protein extraction is Tris-Base with pH 8.3 and 100 mM. The present study demonstrated that the extractability of skeletal muscle protein was significantly influenced by the type, molarities and pH of the extraction buffers used. Knowledgia Review, Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17127/1/17127.pdf Sazili, Awis Qurni and M. Z., Noor Azihan and Mustafa, Shuhaimi and Abdullah, Muhammad Hilmi and Panandam, Jothi Malar (2010) The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle. Asian Journal of Biological Sciences, 3 (3). pp. 134-138. ISSN 1996-3351 http://scialert.net/abstract/?doi=ajbs.2010.134.138 10.3923/ajbs.2010.134.138
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The present study was conducted in an attempt to study the effects of the type, pH and molarity of extraction buffer on protein extractability from beef Longissimus dorsi (LD), Supraspinatus (SS) and Semitendinosus (ST) muscles. All muscle samples were dissected out from carcass immediately after slaughter and subjected to extractions using freshly prepared buffers of different buffer type (Tris Base and Tris HCl), pH (8.3 and 7.5) and molarity (100 and 20 mM). Following extraction, the total extractable protein concentration was determined by Bradford assay. The results exhibited significant (p<0.05) effects of muscle type X buffer interaction on extracted total protein concentration. The statistical analysis also revealed interaction between type of buffer, pH and molarity significantly (p<0.01), affected the extracted protein concentration. Based on the results, optimal buffer suggested to use for muscle protein extraction is Tris-Base with pH 8.3 and 100 mM. The present study demonstrated that the extractability of skeletal muscle protein was significantly influenced by the type, molarities and pH of the extraction buffers used.
format Article
author Sazili, Awis Qurni
M. Z., Noor Azihan
Mustafa, Shuhaimi
Abdullah, Muhammad Hilmi
Panandam, Jothi Malar
spellingShingle Sazili, Awis Qurni
M. Z., Noor Azihan
Mustafa, Shuhaimi
Abdullah, Muhammad Hilmi
Panandam, Jothi Malar
The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle
author_facet Sazili, Awis Qurni
M. Z., Noor Azihan
Mustafa, Shuhaimi
Abdullah, Muhammad Hilmi
Panandam, Jothi Malar
author_sort Sazili, Awis Qurni
title The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle
title_short The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle
title_full The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle
title_fullStr The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle
title_full_unstemmed The effectiveness of soluble protein extractability under the effect of pH, molarity and type of buffers of three different major skeletal muscles in cattle
title_sort effectiveness of soluble protein extractability under the effect of ph, molarity and type of buffers of three different major skeletal muscles in cattle
publisher Knowledgia Review, Malaysia
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/17127/1/17127.pdf
http://psasir.upm.edu.my/id/eprint/17127/
http://scialert.net/abstract/?doi=ajbs.2010.134.138
_version_ 1643826422840557568
score 13.211869

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