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Species Identification of Raw and Boiled Shrimp by a Urea Gel Isoelectric Focusing Technique
Author(s) -
AN H.,
MARSHALL M.R.,
OTWELL W.S.,
WEI C.I.
Publication year - 1989
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.1365-2621.1989.tb03050.x
Subject(s) - shrimp , isoelectric focusing , urea , chemistry , chromatography , isoelectric point , sodium dodecyl sulfate , polyacrylamide gel electrophoresis , food science , biochemistry , fishery , biology , enzyme
Isoelectric focusing (IEF) using 9.2M urea and 6.2% (v/v) ampholytes in a polyacrylamide gel was used to separate protein banding patterns for species identification of pink, white and rock shrimp. A 17‐hr focusing time was used. IEF of water extracts of raw shrimp showed excellent banding patterns useful for distinguishing each shrimp species. For cooked shrimp, water and sodium dodecyl sulfate (SDS) were better protein extractants. Detection of shrimp species in a mixture was difficult due to similar banding patterns between closely related species.