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Food Analysis Laboratory Manual pp 115–122Cite as

Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis

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Part of the book series: Food Science Texts Series ((FSTS))

Abstract

Electrophoresis can be used to separate and visualize proteins. In sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), proteins are separated based on size. When protein samples are applied to such gels, it is usually necessary to know the protein content of the sample. This makes it possible to apply a volume of sample to the gel such that samples have a comparable amount of total protein. While it is possible to use an official method of protein analysis (e.g., Kjeldahl, N combustion) for such an application, it often is convenient to use a rapid spectroscopic protein analysis that requires only a small amount of sample. The bicinchoninic acid (BCA) assay method will be used for this purpose.

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Resource Materials

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA

    Dr Denise Smith

Authors
  1. Dr Denise Smith
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Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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Smith, D. (2010). Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis. In: Nielsen, S.S. (eds) Food Analysis Laboratory Manual. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1463-7_14

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