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Isolation and characterization of chicken muscle ferritin
M C Martín-Mateo1, H T Alonso-Arrabal
1Cátedra de Bioquímica, Facultad de Ciencias, Valladolid, Spain.
Revista Espanola De Fisiologia
|June 1, 1988
Abstract:
Two ferritins (fast and slow) have been found to exist in the chicken muscle. Ferritin was isolated from the muscle by means of a method based on pH changes and saline fractioning, followed by purification in Ultrogel AcA-3A and ultracentrifugation at 100,000 g. Identification of the two ferritins shown in the chromatogram was carried out by electrophoresis in polyacrylamide gel, the typical Prussian Blue band with ferrocyamide appearing in both cases. Ferritin characterization was carried out by means of molecular weight determination, amino acid analysis, number of Fe atoms linked by ferritin molecule and other parameters.