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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39066

Title: Protein and amino acid profiles in natural and artificial shark's fins using capillary electrophoresis
Authors: SHU-CHI LEE
SHIN-SHOU CHOU
SHU-CHU SU
HUEI-WEN SHIAU
DENG-FWU HWANG
PEI-CHIN YU
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: capillary electrophoresis
shark fins
elastoidin
protein
amino acids
Date: 1998-09
Issue Date: 2016-11-23T03:48:27Z
Publisher: Journal of Food Science
Abstract: ABSTRACT: The potential utility of capillary electrophoresis (CE) for differentiation between natural and artificial shark fins was established. Three major protein components (peaks I-III) of shark fins were well-separated and used as parameters for differentiation between natural and artificial shark fins. The height ratio of protein peak III to protein peak I was higher in natural shark fins than that in artificial products. Further, the profile of amino acids in natural dried shark fins was somewhat different from that in artificial samples. The level of tyrosine was especially high (5.11-8.11%) in natural dried shark fins, but low or not detectable (0-0.22%) in artificial samples.
Relation: 63(5)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39066
Appears in Collections:[食品科學系] 期刊論文

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