Characterization of salmon (Oncorhynchus Keta) and sturgeon (Acipenser Transmontanus) caviar proteins
Identifieur interne : 000E04 ( Main/Merge ); précédent : 000E03; suivant : 000E05Characterization of salmon (Oncorhynchus Keta) and sturgeon (Acipenser Transmontanus) caviar proteins
Auteurs : Murad A. Al-Holy [Jordanie] ; Barbara A. Rasco [États-Unis]Source :
- Journal of food biochemistry [ 0145-8884 ] ; 2006.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
Abstract
The solubility of protein components in salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar in distilled water, 5% (w/v) NaCl, 70% (v/v) ethanol at 65C, and 0.2% (w/v) NaOH was determined. The salt soluble proteins were the predominant fraction and constituted 84.2% of the recovered protein in salmon and 86.1% in sturgeon samples. The two most prominent protein fractions (12.5% sodium dodecyl sulfate-polyacrylamide gel electrophoresis) for sturgeon caviar are most likely vitellin (96 kDa) and ovomucoid or phosvitin (28 kDa). For salmon roe, small proteins, possibly lysozyme or phosvitin (10 kDa), are also present.
Links toward previous steps (curation, corpus...)
- to stream PascalFrancis, to step Corpus: 000202
- to stream PascalFrancis, to step Curation: 000174
- to stream PascalFrancis, to step Checkpoint: 000214
Links to Exploration step
Pascal:06-0394586Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">Characterization of salmon (Oncorhynchus Keta) and sturgeon (Acipenser Transmontanus) caviar proteins</title><author><name sortKey="Al Holy, Murad A" sort="Al Holy, Murad A" uniqKey="Al Holy M" first="Murad A." last="Al-Holy">Murad A. Al-Holy</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Department of Clinical Nutrition and Dietetics Faculty of Allied Health Sciences Hashemite University</s1><s2>Zarqa</s2><s3>JOR</s3><sZ>1 aut.</sZ></inist:fA14><country>Jordanie</country><wicri:noRegion>Department of Clinical Nutrition and Dietetics Faculty of Allied Health Sciences Hashemite University</wicri:noRegion></affiliation></author><author><name sortKey="Rasco, Barbara A" sort="Rasco, Barbara A" uniqKey="Rasco B" first="Barbara A." last="Rasco">Barbara A. Rasco</name><affiliation wicri:level="2"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition Washington State University P.O. Box 646376</s1><s2>Pullman, WA 99164-6373</s2><s3>USA</s3><sZ>2 aut.</sZ></inist:fA14><country>États-Unis</country><placeName><region type="state">Washington (État)</region></placeName></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">06-0394586</idno><date when="2006">2006</date><idno type="stanalyst">PASCAL 06-0394586 INIST</idno><idno type="RBID">Pascal:06-0394586</idno><idno type="wicri:Area/PascalFrancis/Corpus">000202</idno><idno type="wicri:Area/PascalFrancis/Curation">000174</idno><idno type="wicri:Area/PascalFrancis/Checkpoint">000214</idno><idno type="wicri:explorRef" wicri:stream="PascalFrancis" wicri:step="Checkpoint">000214</idno><idno type="wicri:doubleKey">0145-8884:2006:Al Holy M:characterization:of:salmon</idno><idno type="wicri:Area/Main/Merge">000E04</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Characterization of salmon (Oncorhynchus Keta) and sturgeon (Acipenser Transmontanus) caviar proteins</title><author><name sortKey="Al Holy, Murad A" sort="Al Holy, Murad A" uniqKey="Al Holy M" first="Murad A." last="Al-Holy">Murad A. Al-Holy</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Department of Clinical Nutrition and Dietetics Faculty of Allied Health Sciences Hashemite University</s1><s2>Zarqa</s2><s3>JOR</s3><sZ>1 aut.</sZ></inist:fA14><country>Jordanie</country><wicri:noRegion>Department of Clinical Nutrition and Dietetics Faculty of Allied Health Sciences Hashemite University</wicri:noRegion></affiliation></author><author><name sortKey="Rasco, Barbara A" sort="Rasco, Barbara A" uniqKey="Rasco B" first="Barbara A." last="Rasco">Barbara A. Rasco</name><affiliation wicri:level="2"><inist:fA14 i1="02"><s1>Department of Food Science and Human Nutrition Washington State University P.O. Box 646376</s1><s2>Pullman, WA 99164-6373</s2><s3>USA</s3><sZ>2 aut.</sZ></inist:fA14><country>États-Unis</country><placeName><region type="state">Washington (État)</region></placeName></affiliation></author></analytic><series><title level="j" type="main">Journal of food biochemistry</title><title level="j" type="abbreviated">J. food biochem.</title><idno type="ISSN">0145-8884</idno><imprint><date when="2006">2006</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of food biochemistry</title><title level="j" type="abbreviated">J. food biochem.</title><idno type="ISSN">0145-8884</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acipenser transmontanus</term><term>Caviar</term><term>Characterization</term><term>Oncorhynchus keta</term><term>Protein</term><term>Salmon</term><term>Sturgeon</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Caractérisation</term><term>Saumon</term><term>Oncorhynchus keta</term><term>Esturgeon</term><term>Acipenser transmontanus</term><term>Caviar</term><term>Protéine</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The solubility of protein components in salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar in distilled water, 5% (w/v) NaCl, 70% (v/v) ethanol at 65C, and 0.2% (w/v) NaOH was determined. The salt soluble proteins were the predominant fraction and constituted 84.2% of the recovered protein in salmon and 86.1% in sturgeon samples. The two most prominent protein fractions (12.5% sodium dodecyl sulfate-polyacrylamide gel electrophoresis) for sturgeon caviar are most likely vitellin (96 kDa) and ovomucoid or phosvitin (28 kDa). For salmon roe, small proteins, possibly lysozyme or phosvitin (10 kDa), are also present.</div></front></TEI><affiliations><list><country><li>Jordanie</li><li>États-Unis</li></country><region><li>Washington (État)</li></region></list><tree><country name="Jordanie"><noRegion><name sortKey="Al Holy, Murad A" sort="Al Holy, Murad A" uniqKey="Al Holy M" first="Murad A." last="Al-Holy">Murad A. Al-Holy</name></noRegion></country><country name="États-Unis"><region name="Washington (État)"><name sortKey="Rasco, Barbara A" sort="Rasco, Barbara A" uniqKey="Rasco B" first="Barbara A." last="Rasco">Barbara A. Rasco</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Eau/explor/EsturgeonV1/Data/Main/Merge
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000E04 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Merge/biblio.hfd -nk 000E04 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Eau
|area= EsturgeonV1
|flux= Main
|étape= Merge
|type= RBID
|clé= Pascal:06-0394586
|texte= Characterization of salmon (Oncorhynchus Keta) and sturgeon (Acipenser Transmontanus) caviar proteins
}}
| This area was generated with Dilib version V0.6.27. |  |