A fast protein liquid chromatography method for purification of myoglobin from different species
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Destekleyen Kurum
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Teşekkür
Kaynakça
- REFERENCES 1. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2007). Characterisation of myoglobin from sardine (Sardinella gibbosa) dark muscle. Food Chemistry, 100(1), 156–164. https://doi.org/10.1016/j.foodchem.2005.09.030
- 2. Chotichayapong, C., Sattayasai, N., Kanzawa, N., Tamiya, T., Tsuchiya, T., & Chanthai, S. (2016). Purification, peptide mapping and spectroscopic characterization of myoglobin from striped snake-head fish (ophicephalus striatus). Oriental Journal of Chemistry, 32(1), 181–194. https://doi.org/10.13005/OJC/320119
- 3. Di Giuseppe, A. M. A., Russo, R., Ragucci, S., Landi, N., Rega, C., Chambery, A., & Di Maro, A. (2018). Myoglobin from common pheasant (Phasianus colchicus L.): Purification and primary structure characterization. Journal of Food Biochemistry, 42(2), 1–9. https://doi.org/10.1111/jfbc.12477
- 4. Di Giuseppe, A. M. A., Russo, L., Russo, R., Ragucci, S., Caso, J. V., Isernia, C., Chambery, A., & Di Maro, A. (2017). Molecular characterization of myoglobin from Sciurus vulgaris meridionalis: Primary structure, kinetics and spectroscopic studies. Biochimica et Biophysica Acta - Proteins and Proteomics, 1865(5), 499–509. https://doi.org/10.1016/j.bbapap.2017.02.011
- 5. Dosi, R., Carusone, A., Chambery, A., Severino, V., Parente, A., & Di Maro, A. (2012). Rapid primary structure determination of myoglobins by a complementary approach based on mass spectrometry and Edman degradation. Food Chemistry, 133(4), 1646–1652. https://doi.org/10.1016/j.foodchem.2012.02.042
- 6. Dosi, R., Di Maro, A., Chambery, A., Colonna, G., Costantini, S., Geraci, G., & Parente, A. (2006). Characterization and kinetics studies of water buffalo (Bubalus bubalis) myoglobin. Comparative Biochemistry and Physiology - B Biochemistry and Molecular Biology, 145(2), 230–238. https://doi.org/10.1016/j.cbpb.2006.07.006
- 7. Enoki, Y., Ohga, Y., Ishidate, H., & Morimoto, T. (2008). Primary structure of myoglobins from 31 species of birds. Comparative Biochemistry and Physiology - B Biochemistry and Molecular Biology, 149(1), 11–21. https://doi.org/10.1016/j.cbpb.2007.07.006
- 8. Gatellier, P., Anton, M., & Renerre, M. (1993). A rapid method of oxymyoglobin purification. Meat Science, 33(3), 401–407. https://doi.org/10.1016/0309-1740(93)90011-6
Ayrıntılar
Birincil Dil
İngilizce
Konular
Sağlık Kurumları Yönetimi
Bölüm
Araştırma Makalesi
Yazarlar
Omer Eren
0000-0001-5650-1320
Türkiye
Yayımlanma Tarihi
31 Ağustos 2023
Gönderilme Tarihi
1 Şubat 2023
Kabul Tarihi
26 Mayıs 2023
Yayımlandığı Sayı
Yıl 2023 Cilt: 8 Sayı: 2