Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1641–1647 | Cite as

A streamlined isolation method and the autoxidation profiles of tuna myoglobin

  • Mala Nurilmala
  • Hideki Ushio
  • Shugo Watabe
  • Yoshihiro Ochiai
Original Article


Determination of the redox state of myoglobin (Mb) gives useful information for evaluating the quality of tuna meat. To attain this purpose, a fast streamlined method has been established basically based on preparative native gel electrophoresis to isolate Mb from the dark muscle of Pacific bluefin tuna. Crude Mb fraction was prepared from dark muscle by ammonium sulfate saturation fractionation and subsequently Mb was purified by preparative native gel electrophoresis under the isoelectric pH of the Mb, resulting in absorption (or trapping) of all the contaminating proteins in the gel. Purified Mb was converted to oxy form with a trace amount of sodium hydrosulfite, and subsequently dialyzed against 50 mM sodium citrate (pH 5.6) or 50 mM sodium phosphate (pH 6.5). The purified tuna Mb was examined for the temperature and pH dependencies of autoxidation using horse Mb as a reference. Tuna Mb was oxidized 2.5–3 times faster than horse Mb irrespective of the pH conditions examined. The highest autoxidation rates both at 0 and 37 °C were observed at pH 5.6. These data were comparable to those obtained for Mbs isolated by conventional chromatographic methods.


Myoglobin Streamlined isolation Preparative electrophoresis Autoxidation Tuna 



The authors are grateful for the assistance of Dr. Hina Satone in the electrophoretic analysis. This work was financially supported in part by the a grant-in-aid from the Fisheries Agency of Japan to the author YO.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

Supplementary material

13197_2018_3068_MOESM1_ESM.doc (105 kb)
Supplementary material 1 (DOC 105 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Mala Nurilmala
    • 1
  • Hideki Ushio
    • 2
  • Shugo Watabe
    • 3
  • Yoshihiro Ochiai
    • 4
  1. 1.Department of Aquatic Product Technology, Faculty of Fisheries and Marine SciencesBogor Agricultural UniversityBogorIndonesia
  2. 2.Department of Aquatic BioscienceThe University of TokyoBunkyoJapan
  3. 3.School of Marine BioscienceKitasato UniversityMinami, SagamiharaJapan
  4. 4.Graduate School of Agricultural ScienceTohoku UniversitySendaiJapan

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