Differences in thermostable actin profile of goat meat as observed in two-dimensional gel electrophoresis (2DE)

• Main Authors: Zainal Abidin, Siti Aimi Sarah, Karsani, Saiful Anuar, Ismail, Amin, Khairil Mokhtar, Nur Fadhilah, Sazili, Awis Qurni
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/41066/1/Differences%20in%20thermostable%20actin%20profile%20of%20goat%20meat%20as%20observed%20in%20two-dimensional%20gel%20electrophoresis%20%282DE%29%20%28p897-901%29.pdf; http://psasir.upm.edu.my/id/eprint/41066/; http://www.ifrj.upm.edu.my/20%20%2802%29%202013/54%20IFRJ%2020%20%2802%29%202013%20Sarah%20%28316%29.pdf

Different heat treatments, (1) chilled, 4°C (2) boiled at 100°C for 30 min and (3) autoclaved at 121°C at 15 psi for 20 min were employed on goat meat to mimic domestic and industrial cooking. The effects on intensity of actin proteins was observed using two-dimensional gel electrophoresis where sig...