Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Video

Updated: May 27, 2026

Anaerobic Protein Purification and Kinetic Analysis via Oxygen Electrode for Studying DesB Dioxygenase Activity and Inhibition
08:31

Anaerobic Protein Purification and Kinetic Analysis via Oxygen Electrode for Studying DesB Dioxygenase Activity and Inhibition

Published on: October 3, 2018

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

G R Trout1, D A Gutzke

  • 1Department of Food Technology Victoria University of Technology (Werribee Campus) P.O. Box 14428 MMC, Melbourne, Victoria 8001, Australia.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigs.

Meat science·2011
Same author

The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork.

Meat science·2011
Same author

Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation.

Meat science·2011
Same author

The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks.

Meat science·2011
Same author

The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate.

Meat science·2011
Same author

Techniques for measuring water-binding capacity in muscle foods-A review of methodology.

Meat science·2011
Same journal

Enhanced reliability in subjective meat color data: A comparative study of Bayesian ordinal vs. frequentist metric methods.

Meat science·2026
Same journal

Interconnected oxidative and nitrosative reactions in fermented sausages during storage: Modulation by red barberry extract.

Meat science·2026
Same journal

Stable isotope and multi-element analysis coupled with DD-SIMCA for verification of Slovenian pork origin and Krškopolje pig authenticity.

Meat science·2026
Same journal

Establishing optimal lairage time for slaughter horses: welfare and meat quality aspects.

Meat science·2026
Same journal

A highly accurate framework for estimating eye muscle area and backfat thickness of pigs in vivo using deep learning.

Meat science·2026
Same journal

Improved quality profiles and decreased in vitro digestibility of frankfurters as influenced by synergistic effects of thermo-reversible/thermo-irreversible curdlan and transglutaminase.

Meat science·2026
See all related articles

Researchers developed a fast method to purify high-quality myoglobin from beef and pork. This stable myoglobin preparation is suitable for various applications.

Area of Science:

  • Biochemistry
  • Food Science
  • Protein Chemistry

Background:

  • Myoglobin is crucial for muscle color and oxygen storage.
  • Efficient purification methods are needed for research and industrial applications.

Purpose of the Study:

  • To develop a simple, rapid, and scalable procedure for isolating high-purity myoglobin.
  • To minimize metmyoglobin formation during purification.

Main Methods:

  • Fractional precipitation of myoglobin extract using ammonium sulfate.
  • Single-step purification via Sephadex G-100 chromatography.
  • Optimized conditions: low temperature (0-5 °C), alkaline pH (8.0-8.5), and fresh muscle tissue.

Main Results:

  • Achieved preparative quantities (up to 200 mg) of >96% pure reduced myoglobin.

More Related Videos

Synthesis, Hemoglobin Encapsulation and Biorthogonal PEGylation in Hierarchically Porous UiO-66 Nanoparticles for Oxygen Delivery Applications
09:24

Synthesis, Hemoglobin Encapsulation and Biorthogonal PEGylation in Hierarchically Porous UiO-66 Nanoparticles for Oxygen Delivery Applications

Published on: May 8, 2026

Related Experiment Videos

Last Updated: May 27, 2026

Anaerobic Protein Purification and Kinetic Analysis via Oxygen Electrode for Studying DesB Dioxygenase Activity and Inhibition
08:31

Anaerobic Protein Purification and Kinetic Analysis via Oxygen Electrode for Studying DesB Dioxygenase Activity and Inhibition

Published on: October 3, 2018

Synthesis, Hemoglobin Encapsulation and Biorthogonal PEGylation in Hierarchically Porous UiO-66 Nanoparticles for Oxygen Delivery Applications
09:24

Synthesis, Hemoglobin Encapsulation and Biorthogonal PEGylation in Hierarchically Porous UiO-66 Nanoparticles for Oxygen Delivery Applications

Published on: May 8, 2026

  • Method effective for both high (beef) and low (pork) myoglobin content muscles.
  • Purified myoglobin demonstrated high stability, with minimal metmyoglobin increase over 3 months storage.
  • Conclusions:

    • A robust and efficient method for myoglobin purification from skeletal muscle was established.
    • The protocol yields high-purity, stable myoglobin suitable for diverse applications.
    • This method offers a valuable tool for researchers and industries working with myoglobin.