Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis

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dc.citation.epage428
dc.citation.spage421
dc.citation.volume6
dc.contributor.authorGrujić, Radoslav
dc.contributor.authorSavanović, Danica
dc.date.accessioned2023-08-17T10:21:58Z
dc.date.available2023-08-17T10:21:58Z
dc.date.issued2018
dc.description.abstractMyofibrillar and sarcoplasmic proteins were extracted from pork meat (M. Longissimus dorsi) and then separated by capillary gel electrophoresis (CGE). Migration time and peak areas of individual protein molecules in the electropherogram were analysed. The electropherograms obtained after the separation of myofibrillar proteins contained 53 well-separated peaks, of which the following were identified: thymosin, myosin light chain-3 (MLC-3), myosin light chain-2 (MLC-2), troponin C, troponin I, myosin light chain-1 (MLC-1), tropomyosin 1, tropomyosin 2, troponin T, actin, desmin, troponin, C protein, and myosin heavy chain (MHC). The relative concentration of the identified myofibrillar proteins was 74.5%. Of the 56 separated sarcoplasmic proteins the following were identified: myoglobin, myokinase, triosephosphate isomerase, phosphoglycerate mutase, lactate dehydrogenase, glyceraldehyde phosphate dehydrogenase, aldolase, creatine kinase, enolase, phosphoglucose isomerase, pyruvate kinase, phosphoglucomutase, and phosphorylase b. The relative concentration of the identified sarcoplasmic proteins was 83.6% of all sarcoplasmic proteins extracted from the pork meat.
dc.identifier.doi10.21603/2308-4057-2018-2-421-428
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/526
dc.language.isoen
dc.publisherKemerevo State University, Russia
dc.sourceFoods and Raw Materials
dc.subjectMyofibrillar proteins, sarcoplasmic proteins, capillary gel electrophoresis
dc.titleAnalysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis
dc.typeArticle
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