Thermodynamic characterization of muscle tropomyosins from marine invertebrates

Effect of Boiling on the Elution of the Major Allergen Tropomyosin from Shrimp and Squid Muscles

“…TM was detected in the gel as a band of around 35 kDa (Fig. 1), as reported previously (Ozawa et al, 2011). TM bands were observed in lanes 2 and 5, indicating that TM was eluted from the muscle by boiling.…”

“…likely denatured and precipitated, and TM and a few protein bands, which were not identified in previous studies (Motoyama et al, 2006 and2007;Ozawa et al, 2011), were observed (Fig. 1).…”

“…Purified TM is quite soluble under relatively mild conditions, for example, in 150 mM NaCl solution (pH 7) (Ozawa et al, 2011).…”

“…Next, the sample was centrifuged (10,000 × g, 10 min, 4℃). The supernatants were prepared for SDS-PAGE (Ozawa et al, 2011) and applied to a 12.5% separating slab gel (4.5×8.5 cm). For the SDS-PAGE, EzApply, EzGel Ace, EzRun MOPS and EzStain AQua (ATTO CORPORATION, Tokyo, Japan) were used as the sample buffer, gel buffer, electrophoresis buffer and Coomassie Brilliant Blue staining solution, respectively.…”

“…While hypoallergenic treatment of invertebrate TM by high-pressure extraction (Jin et al, 2015) and enzymatic treatment (Gámez et al, 2014) have been reported, neither have been successfully applied to the processing sector. In the laboratory, extraction of TM requires the mincing or homogenization of muscle (Motoyama et al, 2006 and2007;Ozawa et al, 2011).…”