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REPRINTS, COPIES
| An, H., M.R. Marshall, W.S. Otwell, and C.I. Wei. 1989. Species identification of raw and boiled shrimp by a urea gel isoelectric focusing technique. Journal of Food Science 54(2): 233. |
AbstractIsoelectric focusing (IEF) using 9.2M urea and 6.2% (v/v) ampholytes in a polyacrylamide gel was used to separate protein banding patterns for species identification of pink, white and rock shrimp. A 17-hr focusing time was used. IEF of water extracts of raw shrimp shoed excellent banding patterns useful for distinguishing each shrimp species. For cooked shrimp, water, and sodium dodecyl sulfate (SDS) were better protein extractants. Detection of shrimp species in a mixture ws difficult due to similar banding patterns between closely related species.
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