Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin
ABSTRACT Thrombin from Atlantic salmon ( Salmo salar ) was purified and characterized as a potential new binding agent for the food industry. Purification was performed avoiding inhibitors, using BaSO 4 adsorption and heparin‐Sepharose affinity chromatography. Prothrombin activation was performed us...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2003.tb12307.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12307.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12307.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2003.tb12307.x 2024-06-02T08:03:35+00:00 Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin Manseth, E. Skjervold, P.O. Flera, S.O. Brosstad, F.R. ØDegaard, O.R. Flengsrud, R. 2003 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12307.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12307.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12307.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 68, issue 5, page 1648-1652 ISSN 0022-1147 1750-3841 journal-article 2003 crwiley https://doi.org/10.1111/j.1365-2621.2003.tb12307.x 2024-05-03T10:40:19Z ABSTRACT Thrombin from Atlantic salmon ( Salmo salar ) was purified and characterized as a potential new binding agent for the food industry. Purification was performed avoiding inhibitors, using BaSO 4 adsorption and heparin‐Sepharose affinity chromatography. Prothrombin activation was performed using a mixture of eggs and gills from salmon. Optimized conditions for the adsorption, elution, and the activation step are presented. The purified thrombin clotted bovine fibrinogen with a specific activity of 1423 U/mg. Sequence data are presented and compared with other species. This method of nontoxic activation and purification will allow salmon thrombin to be used in the food industry. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 68 5 1648 1652 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Thrombin from Atlantic salmon ( Salmo salar ) was purified and characterized as a potential new binding agent for the food industry. Purification was performed avoiding inhibitors, using BaSO 4 adsorption and heparin‐Sepharose affinity chromatography. Prothrombin activation was performed using a mixture of eggs and gills from salmon. Optimized conditions for the adsorption, elution, and the activation step are presented. The purified thrombin clotted bovine fibrinogen with a specific activity of 1423 U/mg. Sequence data are presented and compared with other species. This method of nontoxic activation and purification will allow salmon thrombin to be used in the food industry. |
format |
Article in Journal/Newspaper |
author |
Manseth, E. Skjervold, P.O. Flera, S.O. Brosstad, F.R. ØDegaard, O.R. Flengsrud, R. |
spellingShingle |
Manseth, E. Skjervold, P.O. Flera, S.O. Brosstad, F.R. ØDegaard, O.R. Flengsrud, R. Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin |
author_facet |
Manseth, E. Skjervold, P.O. Flera, S.O. Brosstad, F.R. ØDegaard, O.R. Flengsrud, R. |
author_sort |
Manseth, E. |
title |
Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin |
title_short |
Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin |
title_full |
Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin |
title_fullStr |
Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin |
title_full_unstemmed |
Developing a Fish Meat‐binding Agent: Purification of Salmon Thrombin |
title_sort |
developing a fish meat‐binding agent: purification of salmon thrombin |
publisher |
Wiley |
publishDate |
2003 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2003.tb12307.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12307.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12307.x/fullpdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 68, issue 5, page 1648-1652 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2003.tb12307.x |
container_title |
Journal of Food Science |
container_volume |
68 |
container_issue |
5 |
container_start_page |
1648 |
op_container_end_page |
1652 |
_version_ |
1800748150810476544 |