Thermal gelation of brown trout myofibrils from white and red muscles: effect of pH and ionic strength

Separation of hemoglobin and myoglobin f

Separation of hemoglobin and myoglobin from yellowfin tuna red muscle by ultrafiltration: Effect of pH and ionic strength

✍ F. Sannier; C. LeCoeur; Q. Zhao; I. Garreau; J. M. Piot 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 499 KB

Efficiency and selectivity of 30 and 150 kd inorganic ultrafiltration membranes (Techsep) toward tuna hemoglobin and myoglobin were studied. The influence of pH and ionic strength was investigated. Mass flow of myoglobin was higher at its isoelectric pH (8.6) and for low ionic strength (1.5 mM). Thi