SE-HPLC separation of myosin complex with tannins of bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report
2009
Amarowicz, R.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research | Pegg, R.B.,University of Georgia, Athens (USA). Dept. of Food Science and Technology | Kosinska, A.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research
Phenolic compounds were extracted from Arctostaphylos uva-ursi leaves into 95% (v/v) ethanol. The tannin constituents were separated from the crude extract using Sephadex LH-20 column chromatography with 95% (v/v) ethanol and 50% (v/v) acetone as the mobile phases. Myosin was isolated and purified from excised pork knuckle muscles using the standard salt-solution extraction procedure followed by gel filtration chromatography. Myosin was precipitated from the solution with bearberry-leaf tannins at pH 5.0. The recovered complex was washed, lyophilised, and subjected to size-exclusion HPLC. Based on the basic conditions of the HPLC analysis, a portion of the tannin constituents was liberated from the complex. The UV spectra of these compounds were characterized by a maximum at about 300 nm. A portion of the tannins was present in the complex with myosin, which was confirmed by UV spectra.
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