USE OF A MODIFIED UREA GEL ISOELECTRIC FOCUSING METHOD FOR SPECIES IDENTIFICATION OF RAW OR BOILED WHITE, PINK, AND ROCK SHRIMP

USE OF A MODIFIED UREA GEL ISOELECTRIC FOCUSING METHOD FOR SPECIES IDENTIFICATION OF RAW OR... ABSTRACT Isoelectric focusing (IEF) polyacrylamide gel containing an 80% pH 4–6.5 and 20% pH 3–10 ampholyte mixture greatly improved protein banding pattern for species identification of water extracts of raw pink, white and rock shrimp compared with the system using only the pH 3–10 range ampholyte. Identification of a specific species in mixture samples was achieved by the detection of water‐extractable shrimp specific protein bands present in the gel. Sodium dodecyl sulfate (SDS) was a better protein extractant than water for cooked shrimp. Both water and SDS extracts of cooked shrimp showed specific protein banding patterns and improved resolution for species identification. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Biochemistry Wiley

USE OF A MODIFIED UREA GEL ISOELECTRIC FOCUSING METHOD FOR SPECIES IDENTIFICATION OF RAW OR BOILED WHITE, PINK, AND ROCK SHRIMP

Loading next page...
 
/lp/wiley/use-of-a-modified-urea-gel-isoelectric-focusing-method-for-species-enEXJyPcGZ
Publisher
Wiley
Copyright
Copyright © 1990 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0145-8884
eISSN
1745-4514
DOI
10.1111/j.1745-4514.1990.tb00823.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Isoelectric focusing (IEF) polyacrylamide gel containing an 80% pH 4–6.5 and 20% pH 3–10 ampholyte mixture greatly improved protein banding pattern for species identification of water extracts of raw pink, white and rock shrimp compared with the system using only the pH 3–10 range ampholyte. Identification of a specific species in mixture samples was achieved by the detection of water‐extractable shrimp specific protein bands present in the gel. Sodium dodecyl sulfate (SDS) was a better protein extractant than water for cooked shrimp. Both water and SDS extracts of cooked shrimp showed specific protein banding patterns and improved resolution for species identification.

Journal

Journal of Food BiochemistryWiley

Published: Apr 1, 1990

References

  • Electrophoretic identification of raw and cooked shrimp using various protein extraction systems
    AN, AN; MARSHALL, MARSHALL; OTWELL, OTWELL; WEI, WEI
  • Electrophoretic identification of fish species used in surimi products
    AN, AN; WEI, WEI; ZHAO, ZHAO; MARSHALL, MARSHALL; LEE, LEE

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create folders to
organize your research

Export folders, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off