Caviare: Proximate composition, amino acid content and identification of fish species
Identifieur interne : 000267 ( Istex/Corpus ); précédent : 000266; suivant : 000268Caviare: Proximate composition, amino acid content and identification of fish species
Auteurs : Hartmut RehbeinSource :
- Zeitschrift für Lebensmittel-Untersuchung und Forschung [ 0044-3026 ] ; 1985-06-01.
Abstract
Zusammensetzung: Von verschiedenen Kaviarsorten wurde die Grundzusammensetzung (Rohprotein, Fett, Wasser, Salz) und der Gehalt an Aminosäuren bestimmt. Ein biochemisches Identifizierungsverfahren wurde entwickelt; es umfaßt folgende Arbeitsschritte: 1. Entfetten und Entsalzen der Proben. 2. Extraktion mit Harnstoff/2-Mercaptoethanol. 3. Isoelektrische Focussierung auf ultradünnen, harnstoffhaltigen Polyacrylamidgelen. Diese Methode erlaubte die sichere Unterscheidung kommerziell wichtiger Kaviarsorten.
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DOI: 10.1007/BF02044294
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Ein biochemisches Identifizierungsverfahren wurde entwickelt; es umfaßt folgende Arbeitsschritte: 1. Entfetten und Entsalzen der Proben. 2. Extraktion mit Harnstoff/2-Mercaptoethanol. 3. Isoelektrische Focussierung auf ultradünnen, harnstoffhaltigen Polyacrylamidgelen. Diese Methode erlaubte die sichere Unterscheidung kommerziell wichtiger Kaviarsorten.</div></front></TEI><istex><corpusName>springer</corpusName><author><json:item><name>Hartmut Rehbein</name><affiliations><json:string>Bundesforschungsanstalt für Fischerei, Institut für Biochemie und Technologie, Palmaille 9, D-2000, Hamburg 50, Germany</json:string></affiliations></json:item></author><articleId><json:string>BF02044294</json:string><json:string>Art3</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>OriginalPaper</json:string></originalGenre><abstract>Summary: Different types of caviare were analyzed for proximate composition (crude protein, total lipids, moisture and salt) and amino acid contents. For the unbiassed identification of caviare the following biochemical method was developed: 1. Salt and lipids were removed from the samples. 2. Protein was extracted using urea/2-mercaptoethanol. 3. The extracts were analyzed by ultrathin-layer isoelectric focusing with polyacrylamide gels containing urea. 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Ein biochemisches Identifizierungsverfahren wurde entwickelt; es umfaßt folgende Arbeitsschritte: 1. Entfetten und Entsalzen der Proben. 2. Extraktion mit Harnstoff/2-Mercaptoethanol. 3. Isoelektrische Focussierung auf ultradünnen, harnstoffhaltigen Polyacrylamidgelen. Diese Methode erlaubte die sichere Unterscheidung kommerziell wichtiger Kaviarsorten.</p></abstract><abstract xml:lang="en"><p>Summary: Different types of caviare were analyzed for proximate composition (crude protein, total lipids, moisture and salt) and amino acid contents. For the unbiassed identification of caviare the following biochemical method was developed: 1. Salt and lipids were removed from the samples. 2. Protein was extracted using urea/2-mercaptoethanol. 3. The extracts were analyzed by ultrathin-layer isoelectric focusing with polyacrylamide gels containing urea. 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Ein biochemisches Identifizierungsverfahren wurde entwickelt; es umfaßt folgende Arbeitsschritte:<OrderedList><ListItem><ItemNumber>1.</ItemNumber><ItemContent><Para>Entfetten und Entsalzen der Proben.</Para></ItemContent></ListItem><ListItem><ItemNumber>2.</ItemNumber><ItemContent><Para>Extraktion mit Harnstoff/2-Mercaptoethanol.</Para></ItemContent></ListItem><ListItem><ItemNumber>3.</ItemNumber><ItemContent><Para>Isoelektrische Focussierung auf ultradünnen, harnstoffhaltigen Polyacrylamidgelen.</Para></ItemContent></ListItem></OrderedList></Para><Para>Diese Methode erlaubte die sichere Unterscheidung kommerziell wichtiger Kaviarsorten.</Para></Abstract><Abstract ID="Abs2" Language="En"><Heading>Summary</Heading><Para>Different types of caviare were analyzed for proximate composition (crude protein, total lipids, moisture and salt) and amino acid contents. For the unbiassed identification of caviare the following biochemical method was developed:<OrderedList><ListItem><ItemNumber>1.</ItemNumber><ItemContent><Para>Salt and lipids were removed from the samples.</Para></ItemContent></ListItem><ListItem><ItemNumber>2.</ItemNumber><ItemContent><Para>Protein was extracted using urea/2-mercaptoethanol.</Para></ItemContent></ListItem><ListItem><ItemNumber>3.</ItemNumber><ItemContent><Para>The extracts were analyzed by ultrathin-layer isoelectric focusing with polyacrylamide gels containing urea.</Para></ItemContent></ListItem></OrderedList></Para><Para>Following this procedure, it was possible to differentiate unambigously between those types of caviare that are commercially important.</Para></Abstract><AbbreviationGroup><Heading>Abbreviations</Heading><DefinitionList><DefinitionListEntry><Term>IEF</Term><Description><Para>isoelectric focusing</Para></Description></DefinitionListEntry></DefinitionList></AbbreviationGroup></ArticleHeader><NoBody></NoBody></Article></Issue></Volume></Journal></Publisher></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Caviare: Proximate composition, amino acid content and identification of fish species</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Caviare: Proximate composition, amino acid content and identification of fish species</title></titleInfo><titleInfo lang="de"><title>Kaviar: Grundzusammensetzung, Aminosäuregehalt und Identifizierung der Fischart</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="de"><title>Kaviar: Grundzusammensetzung, Aminosäuregehalt und Identifizierung der Fischart</title></titleInfo><name type="personal"><namePart type="given">Hartmut</namePart><namePart type="family">Rehbein</namePart><affiliation>Bundesforschungsanstalt für Fischerei, Institut für Biochemie und Technologie, Palmaille 9, D-2000, Hamburg 50, Germany</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="OriginalPaper"></genre><originInfo><publisher>Springer-Verlag</publisher><place><placeTerm type="text">Berlin/Heidelberg</placeTerm></place><dateCreated encoding="w3cdtf">1984-11-15</dateCreated><dateIssued encoding="w3cdtf">1985-06-01</dateIssued><copyrightDate encoding="w3cdtf">1985</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="de">Zusammensetzung: Von verschiedenen Kaviarsorten wurde die Grundzusammensetzung (Rohprotein, Fett, Wasser, Salz) und der Gehalt an Aminosäuren bestimmt. Ein biochemisches Identifizierungsverfahren wurde entwickelt; es umfaßt folgende Arbeitsschritte: 1. Entfetten und Entsalzen der Proben. 2. Extraktion mit Harnstoff/2-Mercaptoethanol. 3. Isoelektrische Focussierung auf ultradünnen, harnstoffhaltigen Polyacrylamidgelen. Diese Methode erlaubte die sichere Unterscheidung kommerziell wichtiger Kaviarsorten.</abstract><abstract lang="en">Summary: Different types of caviare were analyzed for proximate composition (crude protein, total lipids, moisture and salt) and amino acid contents. For the unbiassed identification of caviare the following biochemical method was developed: 1. Salt and lipids were removed from the samples. 2. Protein was extracted using urea/2-mercaptoethanol. 3. The extracts were analyzed by ultrathin-layer isoelectric focusing with polyacrylamide gels containing urea. Following this procedure, it was possible to differentiate unambigously between those types of caviare that are commercially important.</abstract><note>Original Papers</note><relatedItem type="host"><titleInfo><title>Zeitschrift für Lebensmittel-Untersuchung und Forschung</title></titleInfo><titleInfo type="abbreviated"><title>Z Lebensm Unters Forch</title></titleInfo><genre type="journal" displayLabel="Archive Journal"></genre><originInfo><dateIssued encoding="w3cdtf">1985-06-01</dateIssued><copyrightDate encoding="w3cdtf">1985</copyrightDate></originInfo><subject><genre>Chemistry</genre><topic>Analytical Chemistry</topic><topic>Biotechnology</topic><topic>Food Science</topic><topic>Agriculture</topic><topic>Forestry</topic></subject><identifier type="ISSN">0044-3026</identifier><identifier type="eISSN">1438-2385</identifier><identifier type="JournalID">217</identifier><identifier type="IssueArticleCount">13</identifier><identifier type="VolumeIssueCount">6</identifier><part><date>1985</date><detail type="volume"><number>180</number><caption>vol.</caption></detail><detail type="issue"><number>6</number><caption>no.</caption></detail><extent unit="pages"><start>457</start><end>462</end></extent></part><recordInfo><recordOrigin>Springer-Verlag, 1985</recordOrigin></recordInfo></relatedItem><identifier type="istex">F12593EFEC71A5BEA3172BC256631DA77027B076</identifier><identifier type="DOI">10.1007/BF02044294</identifier><identifier type="ArticleID">BF02044294</identifier><identifier type="ArticleID">Art3</identifier><accessCondition type="use and reproduction" contentType="copyright">Springer-Verlag, 1985</accessCondition><recordInfo><recordContentSource>SPRINGER</recordContentSource><recordOrigin>Springer-Verlag, 1985</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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