The Primary Extraction and Purification of Myoglobin from Drossy Meat of Tuna
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

S965.332

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    The Myoglobin was extracted from drossy meat of Tuna. The optimal conditions were determined through experiments and shown as followings:ratio of Tris-HCl buffer(pH 8.6) to sample of 2.5 v/m,extraction for 1.5 hours,utilization of 90% ammonium sulfate for

    Reference
    Related
    Cited by
Get Citation

XU Qun-ying, WANG Zhi-he, WANG Li-jing, ZHONG Xiao-ming. The Primary Extraction and Purification of Myoglobin from Drossy Meat of Tuna[J]. Journal of Food Science and Biotechnology,2006,25(1).

Copy
Related Videos

Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right:Editorial Board of Journal of Food Science and Biotechnology

Address:No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode:214122

Phone:0510-85913526  E-mail:xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website