Effects of the hydration process on water-soluble proteins of preserved cod products
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-...
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Online Access: | http://hdl.handle.net/11586/127773 https://doi.org/10.1016/j.foodchem.2004.09.034 |
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ftunivbari:oai:ricerca.uniba.it:11586/127773 2024-04-14T08:11:50+00:00 Effects of the hydration process on water-soluble proteins of preserved cod products Di Luccia A Alviti G Lamacchia C Liuzzi V Musso SS FACCIA, Michele GAMBACORTA, Giuseppe Di Luccia, A Alviti, G Lamacchia, C Faccia, Michele Gambacorta, Giuseppe Liuzzi, V Musso, Ss 2005 http://hdl.handle.net/11586/127773 https://doi.org/10.1016/j.foodchem.2004.09.034 unknown info:eu-repo/semantics/altIdentifier/wos/WOS:000229988200002 volume:93 issue:3 firstpage:385 lastpage:393 numberofpages:9 journal:FOOD CHEMISTRY http://hdl.handle.net/11586/127773 doi:10.1016/j.foodchem.2004.09.034 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-19544371604 info:eu-repo/semantics/article 2005 ftunivbari https://doi.org/10.1016/j.foodchem.2004.09.034 2024-03-21T18:08:13Z 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. Article in Journal/Newspaper Gadus morhua Università degli Studi di Bari Aldo Moro: CINECA IRIS Food Chemistry 93 3 385 393 |
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Università degli Studi di Bari Aldo Moro: CINECA IRIS |
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unknown |
description |
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. |
author2 |
Di Luccia, A Alviti, G Lamacchia, C Faccia, Michele Gambacorta, Giuseppe Liuzzi, V Musso, Ss |
format |
Article in Journal/Newspaper |
author |
Di Luccia A Alviti G Lamacchia C Liuzzi V Musso SS FACCIA, Michele GAMBACORTA, Giuseppe |
spellingShingle |
Di Luccia A Alviti G Lamacchia C Liuzzi V Musso SS FACCIA, Michele GAMBACORTA, Giuseppe Effects of the hydration process on water-soluble proteins of preserved cod products |
author_facet |
Di Luccia A Alviti G Lamacchia C Liuzzi V Musso SS FACCIA, Michele GAMBACORTA, Giuseppe |
author_sort |
Di Luccia A |
title |
Effects of the hydration process on water-soluble proteins of preserved cod products |
title_short |
Effects of the hydration process on water-soluble proteins of preserved cod products |
title_full |
Effects of the hydration process on water-soluble proteins of preserved cod products |
title_fullStr |
Effects of the hydration process on water-soluble proteins of preserved cod products |
title_full_unstemmed |
Effects of the hydration process on water-soluble proteins of preserved cod products |
title_sort |
effects of the hydration process on water-soluble proteins of preserved cod products |
publishDate |
2005 |
url |
http://hdl.handle.net/11586/127773 https://doi.org/10.1016/j.foodchem.2004.09.034 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_relation |
info:eu-repo/semantics/altIdentifier/wos/WOS:000229988200002 volume:93 issue:3 firstpage:385 lastpage:393 numberofpages:9 journal:FOOD CHEMISTRY http://hdl.handle.net/11586/127773 doi:10.1016/j.foodchem.2004.09.034 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-19544371604 |
op_doi |
https://doi.org/10.1016/j.foodchem.2004.09.034 |
container_title |
Food Chemistry |
container_volume |
93 |
container_issue |
3 |
container_start_page |
385 |
op_container_end_page |
393 |
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1796309566481235968 |