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식용어류 분류를 위한 어육단백의 전기영동상 연구(제 1 보)

Studies of Disc - electrophoretic Patterns of Fish Muscle Protein for Species Identification of Edible Fish(Ⅰ)

한국식품과학회지 1970년 2권 2호 p.30 ~ 33
최흥민, 이정자, 한양일,
소속 상세정보
최흥민 (  ) - 서울보건전문학교
이정자 (  ) - 서울보건전문학교
한양일 (  ) - 서울보건전문학교

Abstract


This studies´ objective methods of identifying fish species are based on the species-specific protein-separation patterns obtained on electrophoresis of watersoluble sarcoplasmic proteins of fish muscle. As the proteins must be in their native undenatured state, electrophoretic identification of fish species has, so far, been restricted to raw fish.
An extention of the electrophoretic method to the identification of cooked fish is discribed. The protein fragments extractable in 10M urea from the denatured proteins of cooked muscle can also be separated by electrophoresis into species´ characteristic patterns that could be used for species identification.
The separation patterns-obtained on polyacrylamide gel for the urea extracts of cooked Mugil cephalus, Gadus macrocephalus, Scomberomorus niphonius, Scomber japonicas, Pseudosciaena manchurica, Seriola quinqueradiata, Trichius lepturus, Du¨derleinia berycoides, Lophimus setigerus, Pampus argenteus are presented. In its present form the method does not apply to canned fish.

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