RESEARCH ON THE CHARACTERIZATION OF BEEF PROTEINS

Bianca-Maria Mădescu, Roxana Lazăr, M.M. Ciobanu, P.C. Boişteanu

Abstract
   The objective of this research was to characterize a group of six proteins (myosin, actin, myoglobin, globulin, collagen and elastin) that are found in beef, presenting their physical and chemical parameters, but also the proportion of amino acids of each protein. Also, the molecular functions, biological processes and location of each protein studied were presented. For all six muscle proteins were calculated parameters using the ProtParam program. Myosin is high in leucine (9.5%) and glutamic acid (9.4%), actin in alanine (7.7%) and glycine (7.5 %%), myoglobin in alanine (11.7%), lysine (11.7 %%) and leucine (11.0%), globulin in leucine (10.5%) and serine (8.9%), collagen in glycine (26.6%) and proline (19.1%) and elastin is largely represented by glycine (30.8%) and alanine (20.7%). Based on the results, it can be concluded that beef proteins are of high biological value with a large number of essential amino acids, which are indispensable to the human body.