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Protein Extraction from Porcine Myocardium Using Ultrasonication

Kim, Hyun Kyung, Ha, Su Jeong, Kim, Young Ho, Hong, Sang pil, Kim, Young Un, Song, Kyoung‐Mo, Lee, Nam Hyouck, Jung, Sung Keun
Journal of food science 2017 v.82 no.5 pp. 1059-1065
actin, adenosinetriphosphatase, byproducts, calcium, digestion, magnesium, myofibrils, myosin heavy chains, pH, polyacrylamide gel electrophoresis, protein content, slaughterhouses, sodium chloride, swine, temperature, ultrasonic treatment
Porcine myocardium is regarded as a byproduct in slaughterhouses and is rarely used as a food source due to its unsuitability for processing and consumption. In this study, we sought to develop an efficient ultrasonication method to extract protein from porcine myocardium. Comparisons of protein yield using various ultrasonication conditions with porcine myocardium revealed that treatment with 0.2 M NaCl, with pH 8.0, at an extraction temperature of less than 40 °C and an amplitude of 60% to 80% was optimal, yielding an extraction rate of 90%. In addition, SDS‐PAGE analysis showed that increasing the time interval for ultrasonication increased the presence of myosin heavy chain and actin protein content. Functional analysis of the physiological properties of the isolated proteins using an ATPase assay showed that Ca and Mg ATPase activity was virtually undetectable in the early stages of ultrasonic treatment and that the proteins denatured rapidly. An analysis of protein digestion also showed that the digestive capacity of proteins treated by ultrasonication methods was greater. These results demonstrate that the ultrasonication method is effective for high‐yield protein extraction from cardiac myofibrils of porcine myocardium with low salt concentrations, low Ca and Mg ATPase activities, and high digestive capacities.