SDS-ポリアクリルアミドゲル電気泳動によるふし類の原料魚種の判別について

概要

論文の詳細を見る
A sensitive SDS-polyacrylamide gel electrophoretic method for differentiating between species of dried fish sticks (fushi) was devised. Myosin light chains and tropomyosin were found to be good indices for this purpose. 1. Proteins containing the myosin light chains were extractable from fushi as well as from raw fish fillets with 1% SDS-8M urea -1% 2-mercaptoethanol at pH 7.2. Since a particular pattern of the myosin light chains on the electrophoretogram was characteristic of each species and was practically unaltered by the processing of the fillets, it was possible to identify the fish species. 2. Tropomyosin prepared from skipjack (katsuo) showed a single band, while that from mackerel (saba) showed double bands, with molecular weight in the 37, 000 range, on the SDS-polyacrylamide gels, regardless of whether the tropomyosins were obtained from fushi or from the raw fish fillets with 0.4M MgCl2. Katsuo- and saba-fushi were distinguished using this difference of tropomyosin.
日本水産學會の論文