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 and Noor Azihan, M. Z. 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). 134 -138. ISSN 1996-3351

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Official URL: http://scialert.net/qredirect.php?doi=ajbs.2010.134.138&linkid=pdf

Abstract

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.

Item Type:Article
Keyword:Protein extraction; buffers; pH; molarity
Subject:Beef cattle
Subject:Beef cattle - Feeding and feeds
Faculty or Institute:Faculty of Agriculture
Publisher:Knowledgia Review, Malaysia
ID Code:17127
Deposited By: Norhazura Hamzah
Deposited On:21 Jun 2012 06:55
Last Modified:30 Oct 2012 09:04

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