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SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report

Author

Listed:
  • Ryszard Amarowicz

    (Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland)

  • Ronald B. Pegg

    (Department of Food Science and Technology, University of Georgia, Athens, USA)

  • Agnieszka Kosińska

    (Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland)

Abstract

Phenolic compounds were extracted from bearberry (Arctostaphylos uva-ursi L. Sprengel) 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 high performance liquid chromatography (SE-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 ~ 300 nm. A portion of the tannins was present in the complex with myosin, and this was confirmed by UV spectra.

Suggested Citation

  • Ryszard Amarowicz & Ronald B. Pegg & Agnieszka Kosińska, 2009. "SE-HPLC separation of myosin complex with tannins from bearberries (Arctostaphylos uva-ursi L. Sprengel) leaves - a short report," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(5), pages 386-391.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:234-2008-cjfs
    DOI: 10.17221/234/2008-CJFS
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    References listed on IDEAS

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    1. Agnieszka Kosińska & Uttam D. Chavan & Ryszard Amarowicz, 2006. "Separation of low molecular weight rapeseed proteins by RP-HPLC-DAD - a short report," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(1), pages 41-44.
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