Quantitative isolation and partial characterization of elastin in bovine muscle tissue.

abstract

• Three tissues (muscle, aorta, and ligamentum nuchae) from one young animal and one old animal were utilized as sources of connective tissue to compare staining properties and amino acid composition to ascertain the purity of elastin isolated from bovine muscle. Elastin preparations from the triceps brachii and biceps femoris mucles were essentially identical in amino acid composition to elastin from ligamentum nuchae in both young and old animals. The ease with which elastin can be purified varies considerably with the source, but by the use of extraction procedures of increasing severity, the ririd product from tissues of different kinds and from animals of different ages approaches constancy of composition. It can be concluded that elastin isolated as the residue remaining after extraction with 0.1 N NaOH at 98 for 45 min yields a material that is relatively homogenous in composition and varies little with tissue source or animal age. 1973, American Chemical Society. All rights reserved.

authors

• Cross, H Russell

published proceedings

• J Agric Food Chem

author list (cited authors)

• Cross, H. R., Smith, G. C., & Carpenter, Z. L.

citation count

• 13

complete list of authors

• Cross, HR||Smith, GC||Carpenter, ZL

publication date

• July 1973

publisher

• American Chemical Society (ACS)  Publisher

published in

• Journal of Agricultural and Food Chemistry  Journal

keywords

• Age Factors
• Animals
• Aorta
• Cattle
• Elastin
• Female
• Hydrogen-Ion Concentration
• Ligaments
• Muscles
• Organ Specificity
• Osmolar Concentration
• Sodium Hydroxide
• Staining And Labeling
• Temperature

PubMed Central ID

• 4124156

Digital Object Identifier (DOI)

• 10.1021/jf60188a033

start page

• 716

end page

• 721

volume

• 21

issue

• 4

URL

• http://dx.doi.org/10.1021/jf60188a033