Analysis of fish and squid myofibrillar proteins by capillary sodium dodecyl sulfate gel electrophoresis: actin and myosin quantification

Authors
Sotelo, CG Pineiro, C Perez-Martin, RI Gallardo, JM
Citation
Cg. Sotelo et al., Analysis of fish and squid myofibrillar proteins by capillary sodium dodecyl sulfate gel electrophoresis: actin and myosin quantification, EUR FOOD RE, 211(6), 2000, pp. 443-448
Citations number
17
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14382377 → ACNP
Volume
211
Issue
6
Year of publication
2000
Pages
443 - 448
Database
ISI
SICI code
1438-2377(2000)211:6<443:AOFASM>2.0.ZU;2-5
Abstract
A capillary electrophoretic method for the separation and quantification of fish and squid myofibrillar proteins was developed. The method uses sodium dodecyl sulfate and P-mercaptoethanol for solubilization and analysis of m yofibrillar protein subunits. The separation of the different polypeptides is achieved by the sieving effect of the gel inside the capillary. A calibr ation curve for myosin heavy chain and actin UV absorbance quantification o f these proteins was developed.