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KMID : 0380619860180030173
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 3 p.173 ~ p.180
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Comparison of Biochemical Characteristics of Myofibrillar Proteins from Red Muscle and White Muscle
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Abstract
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To investigate on the biochemical characteristics of muscle fiber, myofibrils and actomyosins were prepared from red muscle and white muscle, and their ATPase activities and SDS-polyacrylamide gel electrophoretic patterns were compared. Also biochemical characteristics of bovine muscle were compared with those of chicken muscle for the detection of species-characteristics. SDS-polyacrylamide gel electrophoretic analysis indicated that red muscle contained more 30K component of myofibril than white muscle. Differences in KCl concentration dependency of actomyosin ATPase activities and ATPase activity-pH curve were observed, when bovine muscle were compared with chicken muscle.
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