Simultaneous process to isolate actomyosin and actin from post-rigor porcine skeletal muscle

A simultaneous actomyosin and actin isolation procedure from post-rigor porcine muscle was developed, based on differential solubility, gel filtration chromatography and extraction steps. The isolation process was evaluated by SDS-PAGE analysis and silver staining. Actomyosin and actin were isolated in a simultaneous process yielding 0.14 mg and 2.5 mg/g of meat, respectively, using a shorter purification process than others reported in the literature but with similar recoveries. Furthermore, actin preserves its polymerisation ability and both proteins, actomyosin and actin, could be used in further studies.