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Detection and Isolation of Multiple Myoglobins from Beef Muscle (1964)

QUINN, J. R. ; PEARSON, A. M. ; BRUNNER, J. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 29 (1964), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: At least 3, and probably 4, distinct myoglobins were detected in bovine muscle by their different mobilities on starch-gel electrophoresis. The 3 major components, labeled Mb IA, Mb Ib, and Mb Ib and respectively comprising 10–15, 2–5, and 80–88% of the total myoglobin, were separated and isolated on DEAE cellulose columns employing a stepwise development technique. Various purification and separation procedures are discussed.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01755.x

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