A Simple, rapid preparative method for isolating and purifying oxymyoglobin.

@article{Trout1996ASR,
  title={A Simple, rapid preparative method for isolating and purifying oxymyoglobin.},
  author={Graham R Trout and Dean Gutzke},
  journal={Meat science},
  year={1996},
  volume={43 1},
  pages={1-13}
}
A simple and rapid procedure was developed to isolate and purify preparative quantities (up to 200 mg) of reduced myoglobin (98% oxy) of high purity (>96%) from beef and pork muscles. This method involved fractional precipitation of a crude myoglobin extract with ammonium sulfate and purification with a single Chromatographic step on a Sephadex G-100 column. The metmyoglobin level of the myoglobin preparation was minimised by using muscle from freshly slaughtered animals (<48h post-mortem… CONTINUE READING

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