Effects of the Hydratation 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 mor- hua 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 r...
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Elsevier Applied Science:An Imprint of Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington Oxford OX5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: nlinfo-f@elsevier.nl OR usinfo-f@elsevier.com OR forinfo-kyf04035@niftyserve.or.jp, INTERNET: http://www.elsevier.nl/, Fax: 011 44 1865 843010
2005
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ftunivnapoliiris:oai:www.iris.unina.it:11588/111422 2024-06-23T07:51:05+00:00 Effects of the Hydratation process on water-soluble proteins of preserved cod products. DI LUCCIA A ALVITI G LA MACCHIA C FACCIA M GAMBACORTA G LIUZZI V SPAGNA MUSSO, SALVATORE DI LUCCIA, A Alviti, G LA MACCHIA, C Faccia, M Gambacorta, G Liuzzi, V SPAGNA MUSSO, Salvatore 2005 STAMPA http://hdl.handle.net/11588/111422 eng eng Elsevier Applied Science:An Imprint of Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington Oxford OX5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: nlinfo-f@elsevier.nl OR usinfo-f@elsevier.com OR forinfo-kyf04035@niftyserve.or.jp, INTERNET: http://www.elsevier.nl/, Fax: 011 44 1865 843010 volume:93 firstpage:385 lastpage:393 numberofpages:9 journal:FOOD CHEMISTRY http://hdl.handle.net/11588/111422 Atlantic cod Sarcoplasmic protein Dried cod product Cross-linked aggregates info:eu-repo/semantics/article 2005 ftunivnapoliiris 2024-06-10T14:58:45Z Electrophoresis and chromatography were used to analyse the water-soluble proteins of fresh, salted and dried cod (Gadus mor- hua 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 atlantic cod IRIS Università degli Studi di Napoli Federico II |
institution |
Open Polar |
collection |
IRIS Università degli Studi di Napoli Federico II |
op_collection_id |
ftunivnapoliiris |
language |
English |
topic |
Atlantic cod Sarcoplasmic protein Dried cod product Cross-linked aggregates |
spellingShingle |
Atlantic cod Sarcoplasmic protein Dried cod product Cross-linked aggregates DI LUCCIA A ALVITI G LA MACCHIA C FACCIA M GAMBACORTA G LIUZZI V SPAGNA MUSSO, SALVATORE Effects of the Hydratation process on water-soluble proteins of preserved cod products. |
topic_facet |
Atlantic cod Sarcoplasmic protein Dried cod product Cross-linked aggregates |
description |
Electrophoresis and chromatography were used to analyse the water-soluble proteins of fresh, salted and dried cod (Gadus mor- hua 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 LA MACCHIA, C Faccia, M Gambacorta, G Liuzzi, V SPAGNA MUSSO, Salvatore |
format |
Article in Journal/Newspaper |
author |
DI LUCCIA A ALVITI G LA MACCHIA C FACCIA M GAMBACORTA G LIUZZI V SPAGNA MUSSO, SALVATORE |
author_facet |
DI LUCCIA A ALVITI G LA MACCHIA C FACCIA M GAMBACORTA G LIUZZI V SPAGNA MUSSO, SALVATORE |
author_sort |
DI LUCCIA A |
title |
Effects of the Hydratation process on water-soluble proteins of preserved cod products. |
title_short |
Effects of the Hydratation process on water-soluble proteins of preserved cod products. |
title_full |
Effects of the Hydratation process on water-soluble proteins of preserved cod products. |
title_fullStr |
Effects of the Hydratation process on water-soluble proteins of preserved cod products. |
title_full_unstemmed |
Effects of the Hydratation process on water-soluble proteins of preserved cod products. |
title_sort |
effects of the hydratation process on water-soluble proteins of preserved cod products. |
publisher |
Elsevier Applied Science:An Imprint of Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington Oxford OX5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: nlinfo-f@elsevier.nl OR usinfo-f@elsevier.com OR forinfo-kyf04035@niftyserve.or.jp, INTERNET: http://www.elsevier.nl/, Fax: 011 44 1865 843010 |
publishDate |
2005 |
url |
http://hdl.handle.net/11588/111422 |
genre |
atlantic cod |
genre_facet |
atlantic cod |
op_relation |
volume:93 firstpage:385 lastpage:393 numberofpages:9 journal:FOOD CHEMISTRY http://hdl.handle.net/11588/111422 |
_version_ |
1802642076342419456 |