Capillary Zone Electrophoresis of Fish Muscle Sarcoplasmic Proteins

Abstract

A capillary zone electrophoresis (CZE) method for rapid separation of fish muscle sarcoplasmic proteins (SAJR) was developed using a highionic‐strength phosphate buffer and an untreated, fused silica capillary (20 μm i.d. X 20 cm). Changes in pH between 6.6‐7.5 resulted in differences in mobility, separation factors, and number of SAR moieties. An optimal SAR profile was obtained at pH 7.4. When used to monitor frozen storage changes in SAR from cod (Atlantic, Ling, Pacific) and pollock fillets, the procedure indicated both species differences and low‐and high‐ molecular‐weight frozen storage changes. CZE is an effective screening/quantification alternative to conventional electrophoresis and/ or HPLC because it is fast (<10 min), simple, sensitive, precise, and readily automated.

Capillary electrophoresis for the analysis of food proteins of animal origin

“…This method also allowed the evaluation of the impact of the storage conditions on fish muscle. Sarcoplasmic proteins were profiled in less than 9 min, using uncoated capillaries with 50 mM phosphate buffer at pH between 6.6 and 7.5 [114]. Gallardo et al [115] resolved aqueous extracts of fish muscle in an untreated fusedsilica capillary using phosphate buffer at low pH (pH 2.44), as separation buffer.…”

Capillary electrophoresis for bovine and ostrich meat characterisation

“…Capillary free zone electrophoresis has been employed to separate fish muscle sarcoplasmic proteins (LeBlanc, Singh, & LeBlanc, 1994) and to differentiate flatfish species (Gallardo, Sotelo, Piñeiro, & Pérez-Martin, 1995). A CE-SDS procedure was developed in our laboratory that allowed the detection of qualitative and quantitative differences in sarcoplasmic protein in raw beef, pork and turkey meat (Cota-Rivas & Vallejo-Cordoba, 1997).…”

High-performance capillary electrophoresis of meat, dairy, and cereal proteins

“…LeBlanc et al [11] reported the separation of fish sarcoplasmic proteins using a phosphate buffer at pH 7.4 in uncoated capillaries. Gallardo et al [12] also reported a method for separating fish sacroplasmic proteins which utilized a 30 mM phosphate buffer, pH 2.44.…”

“…LeBlanc et al [11] and Gallardo et al [12] used FZCE to "fingerprint" different species of fish based on the pattern of the electropherograms. This method was successful in differentiating several species of flat fish (see Fig.…”