EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE 2. Electrophoretic Patterns of Extracts of Salt‐Soluble Protein
- 1 November 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (6) , 783-786
- https://doi.org/10.1111/j.1365-2621.1970.tb01994.x
Abstract
SUMMARY– Electrophoresis of 0.6 M KCI extracts of porcine longissimus dorsi muscle revealed little change in the type or number of protein bands found either by starch‐urea or disc‐urea gel electrophoresis. The 0.6 M KCI extracts of muscle samples inoculated with Pediococcus cerevisiae, Leuconostoc mesenteroides and Micrococcus luteus and stored at 2 and 10°C for 20 days did not differ electrophoretically from control samples. Extracts of samples inoculated with Pseudomonas fragi showed a loss in the number of protein bands on starch‐urea gel and disc‐urea gel electrophoresis, indicating this organism exhibited some proteolytic effect upon the myofibrillar proteins.This publication has 4 references indexed in Scilit:
- EFFECTS OF FOUR SPECIES OF BACTERIA ON PORCINE MUSCLE. 1. Protein Solubility and Emulsifying CapacityJournal of Food Science, 1970
- Chemical Deterioration of Frozen Bovine Muscle at −4° CJournal of Food Science, 1968
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964
- Progressive Changes in Starch Gel Electrophoretic Patterns of Chicken Muscle Proteins During "Aging" Post-MortemJournal of Food Science, 1964