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KMID : 1024620010210030246
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Food Science of Animal Resources
2001 Volume.21 No. 3 p.246 ~ p.255
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Identification of Species-Specific Components between Hanwoo and Holstein Meat
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Hwangbo S.
Lee Su-Won
Lim Tae-Jin
Chung Ku-Young
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Abstract
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Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of muscles extracted with distilled water, saline solution, SDS or Trition X-100 showed simular protein patterns between Hanwoo and Holstein meat, indicating that SDS-PAGE technique may not be useful for the identification between Hanwoo and Holstein meat. Lectine blot analysis of muscle extracted with distilled water demonstrated that Hanwoo and Holstein meat had similar affinities for concanavalin A (Con A), ricinus communis agglutinin (RCA-120), ulex europaeus agglutinin (UEA-1) or peanut agglutinin (PNA) lectins. However, approximately 32.1 kDa component of Hanwoo meat showed high affinity for dolichos biflorus agglutinin (DBA) lectin. On the contrary, high molecular weight components of Holstein meat had the specific affinity for wheat germ agglutinin (WGA) lectin. Hanwoo meat-specific components were observed by lectin staining of heat-denatured meat at 100 for 30 sec. Also, the component of heat-denatured meat at 100 for 30 sec, which was slightly smaller than Hanwoo meat-specific component, was concentrated specifically in Holstein meat.
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KEYWORD
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Hanwoo, meat-specific component, lectin staining, SDS-PAGE
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