Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis

• Main Authors: Mat Junoh, Nadiah, Yuswan, Mohd Hafis, Mustafa, Shuhaimi, Mohd Hashim, Amalia, Mohamed, Rozi, Shiou, Yih Lee, Abdul Majid, Nazia, Zainal Abidin, Siti Aimi Sarah, Lamasudin, Dhilia Udie
• Format: Article
• Language: English
• Published: Persatuan Biologi Gunaan Malaysia 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/80975/1/TROPO.pdf; http://psasir.upm.edu.my/id/eprint/80975/; http://www.mabjournal.com/images/48_2_May_2019/48_02_19.pdf

Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and wild boar subjected to various cook treatments were...