Solubilization of fish muscle proteins with buffers containing sodium dodecyl sulfate

The extraction of fish muscle protein using SDS containing solubilization buffers was studied varying the time and the temperature of solubilization, as well as pH and SDS concentration of the buffer. At pH less than 6 the myofibrillar proteins were incompletely solubilized; temperatures of 80-100 degrees C resulted in protein degradation observable in the SDS-PAGE. Samples of fish muscle containing high amounts of formaldehyde (50 mmoles FA/kg wet weight) could only be solubilised at 100 degrees C; on the other hand it was possible to solubilize cooked and/or canned products under mild conditions (2% SDS, 1% 2-ME, pH 8.9, shaking for 2 h at 60 degrees C).