Methods for Extraction of Muscle Proteins from Meat and Fish Using Denaturing and Nondenaturing Solutions

Figure 4

Densitometric profile and SDS-PAGE of a pool of 15 myofibrillar extracts obtained from sole, European hake, and sea bass samples extracted with denaturing (a) and nondenaturing (b) solutions (1 = myosin heavy chain; 2 = 180–110 kDa; 3 = α-actinin; 4 = 95–55 kDa; 5 = desmin; 6 = 51–47 kDa; 7 = actin; 8 = 40–38 kDa; 9 = tropomyosin; 10 = 33–23 kDa; 11 = myosin light chain 1; 12 = 21–18 kDa; 13 = 16 kDa; 14 = myosin light chain 2; 15 = 14–10 kDa).