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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38929

Title: Preliminary study on puffer fish proteome-species identification of puffer fish by two-dimensional electrophoresis
Authors: TAI-YUAN CHEN
CHYUAN-YUAN SHIAU
CHENG-I WEI
DENG-FWU HWANG
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: protein
puffer fish
Two-dimensional electrophoresis
species identification
proteome
Date: 2004-04
Issue Date: 2016-11-16T02:37:50Z
Publisher: J. Agric. Food Chem
Abstract: Abstract: The aims of this work were to determine the differential characterization of the urea soluble protein components of puffer fish species and to establish a preliminary proteomic database using an immobilized pH gradient two-dimensional electrophoresis (2DE) technique. The puffer fish muscle proteins resolved into 171−260 spots in the 2DE gels, with a pI range of 3−10 and molecular mass range of 7.4−205.0 kDa, following Comassie blue staining. Puffer fish muscle proteins fell in the region with pI values of 3.5−7.0, and molecular masses of 7.4−45.0 kDa were well-resolved and were good for species comparison. The more acidic proteins of lower molecular masses showed species specific characteristics. Therefore, the species of puffer fish can be differentiated from the comparison of the characteristic 2DE protein patterns.
Relation: 52(8)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38929
Appears in Collections:[食品科學系] 期刊論文

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