Chromatographic Fractionation of Sarcoplasmic Proteins of Beef Skeletal Muscle on Ion‐Exchange Cellulose^a,b

Abstract

SUMMARY Sarcoplasmic proteins from beef skeletal muscle were fractionated by chromatography on ion‐exchange cellulose (cellulose phosphate and diethyl‐aminoethyl cellulose) at pH 5 and 9.3. From effluent diagrams of sarcoplasma from muscle immediately after slaughter, at least 14 fractions were recognized, and some of them were identified with known proteins by assays for enzymic activities. The numbers and levels of eluted peaks in the effluent diagram were found to decrease with storage (aging) of muscle and freeze‐drying of sarcoplasma; these decreases are perhaps due to denaturation. Proteins in solutions appear to be more completely separated by chromatography when different combinations of ion‐exchange cellulose are used.

Acrylamide Gel Disc Electrophoretic Patterns and Extractability of Chicken Breast Muscle Proteins During Post‐Mortem Aging

“…The protein values of the dialyzable water-soluble fractions as determined by the Folin method most likely represent small peptides. The decrease in the extractability of the water-soluble proteins with postmortem aging reported here for chicken may correspond to the decreases reported for pork (Wasilewski, 1961) , beef (Fujimaki and Deatherage, 1964;Go11 et al, 1964), and rabbit (Sharp, 1963). Evaluations of the cooked pectoralis major muscles by three members of the laboratory showed that all seven samples were within the range of acceptable tenderness, with no sample being exceptionally tender or tough.…”

Solubility and Electrophoretic Behavior of Some Proteins of Post‐Mortem Aged Bovine Muscle

“…Fujimaki and Deatherage (1964), also using ion-exchange cellulose chromatography, observed fewer fractions and a decreased level of certain fractions in sarcoplasm from aged bovine muscle.…”

Alterations of Bovine Sarcoplasmic Proteins as Influenced by High Temperature Aging

“…While sarcoplasmic proteins make up only ZO-25% of total muscle protein, they do contain many muscle regulating enzymes which could contribute to their importance in tenderness (Kronman et aL, 1960). Fujimaki et al (1964) also concluded that sarcoplasmic proteins may reflect some aspects of post-mortem changes in meat.…”

“…Cellulose ion exchange chromatography has provided a tool to fractionate the many proteins in the sarcoplasm. Fujimaki et al (1964) and Rampton et al (1965) studied the fractionation of sarcoplasmic proteins but presented data only at the beginning and the final stages of the aging process.…”