Effects of the hydration process on water-soluble proteins of preserved cod products

• Published in: Food Chemistry
• Main Authors: Di Luccia A, Alviti G, Lamacchia C, Liuzzi V, Musso SS, FACCIA, Michele, GAMBACORTA, Giuseppe
• Other Authors: Di Luccia, A, Alviti, G, Lamacchia, C, Faccia, Michele, Gambacorta, Giuseppe, Liuzzi, V, Musso, Ss
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: 2005
• Subjects: Gadus morhua
• Online Access: http://hdl.handle.net/11586/127773; https://doi.org/10.1016/j.foodchem.2004.09.034

Electrophoresis and chromatography were used to analyse the water-soluble proteins of fresh, salted and dried cod (Gadus morhua L.) and of re-hydrated products. Sodium dodecyl sulphate pore gradient gel electrophoresis showed that there was a great loss of water-soluble proteins during stockfish re-hydration. Furthermore, comparison of the electrophoresis patterns of cod products, under reducing and non-reducing conditions, showed the presence of cross-linked protein aggregates, related to the oxidation of SH groups and oxidative stress. Similar results were obtained by high performance liquid chromatography, which confirmed a great loss of water-soluble proteins and a higher level of SH oxidation in hydrated stockfish samples. Finally, capillary electrophoresis allowed definition of the unfolded state of denatured proteins in salted cod. This technique also proved a fast and useful way to differentiate the two products by analysis of water-soluble proteins.