Tags

Type your tag names separated by a space and hit enter

Qualification and quantification of fish protein in prepared surimi crabstick.
J Food Sci. 2008 Jun; 73(5):C329-34.JF

Abstract

Species identification and protein quantification in surimi crabstick were achieved using sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE). When the Lowry and Kjeldahl protein determination methods were compared, the former showed more consistent results. Densitometric scanning of the gels was used for quantification of total fish protein as well as total egg white protein. The lower molecular weight proteins, 30 kDa and lower, proved to be the most useful in fish species identification as well as egg white protein addition. Using a combination of the myosin heavy chain band and the species-specific myosin light chain (Alaska pollock: 22.5 kDa; Pacific whiting: 24.4 kDa) proved the most accurate in calculating fish protein content of the crabstick sample, while for those samples that contained egg white, quantification was accomplished from the densitometric analysis of the overlapping bands of actin (45 kDa) from fish and ovalbumin from egg white. Lysozyme (14.3 kDa) proved to be a unique protein band in determining the presence of egg white when the content of dried egg white was equal to or exceeded 0.5% of the total weight of the final crabstick.

Authors+Show Affiliations

OSU Seafood Research Center, 2001 Marine Drive, nr 253, Astoria, OR 97103, USA.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18576977

Citation

Reed, Z H., and J W. Park. "Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick." Journal of Food Science, vol. 73, no. 5, 2008, pp. C329-34.
Reed ZH, Park JW. Qualification and quantification of fish protein in prepared surimi crabstick. J Food Sci. 2008;73(5):C329-34.
Reed, Z. H., & Park, J. W. (2008). Qualification and quantification of fish protein in prepared surimi crabstick. Journal of Food Science, 73(5), C329-34. https://doi.org/10.1111/j.1750-3841.2008.00759.x
Reed ZH, Park JW. Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick. J Food Sci. 2008;73(5):C329-34. PubMed PMID: 18576977.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Qualification and quantification of fish protein in prepared surimi crabstick. AU - Reed,Z H, AU - Park,J W, PY - 2008/6/26/pubmed PY - 2008/10/10/medline PY - 2008/6/26/entrez SP - C329 EP - 34 JF - Journal of food science JO - J Food Sci VL - 73 IS - 5 N2 - Species identification and protein quantification in surimi crabstick were achieved using sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE). When the Lowry and Kjeldahl protein determination methods were compared, the former showed more consistent results. Densitometric scanning of the gels was used for quantification of total fish protein as well as total egg white protein. The lower molecular weight proteins, 30 kDa and lower, proved to be the most useful in fish species identification as well as egg white protein addition. Using a combination of the myosin heavy chain band and the species-specific myosin light chain (Alaska pollock: 22.5 kDa; Pacific whiting: 24.4 kDa) proved the most accurate in calculating fish protein content of the crabstick sample, while for those samples that contained egg white, quantification was accomplished from the densitometric analysis of the overlapping bands of actin (45 kDa) from fish and ovalbumin from egg white. Lysozyme (14.3 kDa) proved to be a unique protein band in determining the presence of egg white when the content of dried egg white was equal to or exceeded 0.5% of the total weight of the final crabstick. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18576977/Qualification_and_quantification_of_fish_protein_in_prepared_surimi_crabstick_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00759.x DB - PRIME DP - Unbound Medicine ER -