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Effect of Freezing and Microwave Heating on Proteins from Codfish Fillets: Analysis by SDS Polyacrylamide Gel Electrophoresis
Author(s) -
YOWELL KIMBERLY,
FLURKEY WILLIAM H.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11167.x
Subject(s) - polyacrylamide gel electrophoresis , chemistry , chromatography , microwave heating , gel electrophoresis , microwave , electrophoresis , congelation , molecular mass , food science , biochemistry , enzyme , physics , quantum mechanics , thermodynamics
Water soluble and insoluble proteins were extracted from codfish samples subjected to a rapid freeze (– 196°C), a slow freeze (– 15°C), 1 min microwave heating, and from fresh extracts. The water soluble protein content decreased significantly in both frozen samples and in the microwave heated samples when compared to fresh extracts. Analysis by SDS PAGE showed a significant loss in water soluble proteins after microwave treatment concomittant with the appearance of two high molecular weight species. No differences were apparent in the nonsoluble protein SDS PAGE profiles.