PROTEIN AND AMINO-ACID PROFILES IN NATURAL AND ARTIFICIAL SHARK FINS USING CAPILLARY-ELECTROPHORESIS

The potential utility of capillary electrophoresis (CE) for differenti ation between natural and artificial shark fins was established. Three major protein components (peaks I-III) of shark fins were well-separa ted and used as parameters for differentiation between natural and art ificial shark fins. The height ratio of protein peak II to protein pea k I was higher in natural shark fins than that in artificial products. Further, the profile of amino acids in natural dried shark fins was s omewhat different from that in artificial samples. The level of tyrosi ne was especially high (5.11-8.11%) in natural dried shark fins, but l ow or not detectable (0-0.22%) in artificial samples.