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Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers

Soluble protein can be extracted if muscle fibres are lysed and the extractability depends on several factors such as choice of buffer, presence of protein inhibitor and the osmolarity of the resuspension buffer (1). Proteins can be severely affected by small changes in hydrogen ion concentration. S...

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Main Authors: M. Z., Noor Azihan, Sazili, Awis Qurni, Mustafa, Shuhaimi, Abdullah, Muhammad Hilmi, Panandam, Jothi Malar
Format: Conference or Workshop Item
Language:English
Published: Halal Products Research Institute, Universiti Putra Malaysia 2009
Online Access:http://psasir.upm.edu.my/id/eprint/19891/1/73-6.pdf
http://psasir.upm.edu.my/id/eprint/19891/
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spelling my.upm.eprints.198912018-08-03T01:20:47Z http://psasir.upm.edu.my/id/eprint/19891/ Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers M. Z., Noor Azihan Sazili, Awis Qurni Mustafa, Shuhaimi Abdullah, Muhammad Hilmi Panandam, Jothi Malar Soluble protein can be extracted if muscle fibres are lysed and the extractability depends on several factors such as choice of buffer, presence of protein inhibitor and the osmolarity of the resuspension buffer (1). Proteins can be severely affected by small changes in hydrogen ion concentration. Some proteins tend to precipitate when the pH approaches their isoelectric point (pI) (7). Therefore, in order to ensure reproducible results, it is important to maintain the protein solution at the constant pH. Once an optimal pH has been determined, different buffer within the same pH range may also be examined for specific buffer effects (2). Different types of skeletal muscles are composed of different proportion of fibers at which the differences influence the metabolic capability (4, 6). Differences in rate of post-mortem glycolysis could induce changes in protein solubility (3). In addition, the selection of the ST, LD and SS muscles for the study was based on their previously reported metabolite and contractile characteristic as well as fiber type composition (5). The aim of this study was to evaluate the effects of the type, pH and molarity of extraction buffer on protein extractability from beef Semitendinosus (ST) Longissimus dorsi (LD) and Supraspinatus (SS) muscles. Halal Products Research Institute, Universiti Putra Malaysia 2009 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/19891/1/73-6.pdf M. Z., Noor Azihan and Sazili, Awis Qurni and Mustafa, Shuhaimi and Abdullah, Muhammad Hilmi and Panandam, Jothi Malar (2009) Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers. In: 3rd IMT-GT International Symposium on Halal science and Management 2009, 21-22 Dec. 2009, KLIA Sepang, Malaysia. (pp. 29-31).
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 Soluble protein can be extracted if muscle fibres are lysed and the extractability depends on several factors such as choice of buffer, presence of protein inhibitor and the osmolarity of the resuspension buffer (1). Proteins can be severely affected by small changes in hydrogen ion concentration. Some proteins tend to precipitate when the pH approaches their isoelectric point (pI) (7). Therefore, in order to ensure reproducible results, it is important to maintain the protein solution at the constant pH. Once an optimal pH has been determined, different buffer within the same pH range may also be examined for specific buffer effects (2). Different types of skeletal muscles are composed of different proportion of fibers at which the differences influence the metabolic capability (4, 6). Differences in rate of post-mortem glycolysis could induce changes in protein solubility (3). In addition, the selection of the ST, LD and SS muscles for the study was based on their previously reported metabolite and contractile characteristic as well as fiber type composition (5). The aim of this study was to evaluate the effects of the type, pH and molarity of extraction buffer on protein extractability from beef Semitendinosus (ST) Longissimus dorsi (LD) and Supraspinatus (SS) muscles.
format Conference or Workshop Item
author M. Z., Noor Azihan
Sazili, Awis Qurni
Mustafa, Shuhaimi
Abdullah, Muhammad Hilmi
Panandam, Jothi Malar
spellingShingle M. Z., Noor Azihan
Sazili, Awis Qurni
Mustafa, Shuhaimi
Abdullah, Muhammad Hilmi
Panandam, Jothi Malar
Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers
author_facet M. Z., Noor Azihan
Sazili, Awis Qurni
Mustafa, Shuhaimi
Abdullah, Muhammad Hilmi
Panandam, Jothi Malar
author_sort M. Z., Noor Azihan
title Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers
title_short Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers
title_full Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers
title_fullStr Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers
title_full_unstemmed Extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of pH, molarity and type of buffers
title_sort extractability of soluble protein from different types of skeletal muscles in cattle under the treatment of ph, molarity and type of buffers
publisher Halal Products Research Institute, Universiti Putra Malaysia
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/19891/1/73-6.pdf
http://psasir.upm.edu.my/id/eprint/19891/
_version_ 1643827169492729856
score 13.211869

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