CAPILLARY ZONE ELECTROPHORESIS OF FISH MUSCLE SARCOPLASMIC PROTEINS

被引：29

作者：

LEBLANC, EL ^{[1
]}

SINGH, S ^{[1
]}

LEBLANC, RJ ^{[1
]}

机构：

[1] HBT AGRA LTD, EDMONTON, AB T6E 5M4, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期

关键词：

CAPILLARY ZONE; ELECTROPHORESIS; FISH MUSCLE; SARCOPLASMIC PROTEINS; SPECIES IDENTIFICATION;

D O I：

10.1111/j.1365-2621.1994.tb14692.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A capillary zone electrophoresis (CZE) method for rapid separation of fish muscle sarcoplasmic proteins (SAR) was developed using a highionic-strength phosphate buffer and an untreated, fused silica capillary (20 mu m i.d. X 20 cm). Changes in pH between 6.6-7.5 resulted in differences in mobility, separation factors, and number of SAR moieties. An optimal SAR profile was obtained at pH 7.4. When used to monitor frozen storage changes in SAR from cod (Atlantic, Ling, Pacific) and pollock fillets, the procedure indicated both species differences and low- and high- molecular-weight frozen storage changes. CZE is an effective screening/quantification alternative to conventional electrophoresis and/or HPLC because it is fast (<10 min), simple, sensitive, precise, and readily automated.

引用

页码：1267 / 1270

页数：4

共 30 条

[1] SPECIES IDENTIFICATION OF RAW AND BOILED SHRIMP BY A UREA GEL ISOELECTRIC-FOCUSING TECHNIQUE [J].