[The effect of keeping condition and genotype on the electrophoretic properties of pork proteins].
Besides differentiation of animal species the electrophoretic methods are efficient also in determinations of the factors effecting the protein patterns. The goal of this study is to compare the effect of the genotype and the keeping conditions on the electrophoretic behaviour of the pork meat proteins. Isoelectric focusing was found to be more efficient than SDS-PAGE concerning studies of the effect of these factors. An optimal separation has been achieved with an ampholyte-mixture at pH ranges 2-11, 5-7 and 7-9. Peroxidase activity of the separated myoglobines of the meat samples was stained for detecting the differences in protein zones according to the keeping conditions. The myoglobin zones stained with o-dianisidin were evaluated by densitometry. The protein zones of the organic meat samples showed higher intensity than those of the control-samples.
Szerdahelyi
E
E
Zentralforschungsinstitut für die Lebensmittelindustrie, Budapest.
Hajós
G
G
Dworschák
E
E
D000818:Animals; D004396:Coloring Agents; D003720:Densitometry; D004044:Dietary Proteins / Q000032:analysis*; D004591:Electrophoresis, Polyacrylamide Gel; D005519:Food Preservation / Q000379:methods*; D005838:Genotype; D007525:Isoelectric Focusing; D008460:Meat / Q000032:analysis*; D009211:Myoglobin / Q000032:analysis; D013045:Species Specificity; D013552:Swine
D004396:Coloring Agents; D004044:Dietary Proteins; D009211:Myoglobin