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  • 1
    Electronic Resource
    Electronic Resource
    Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked Pork (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : This study was undertaken to separate and characterize the porcine-specific thermostable muscle protein (psTSMP) recognized by monoclonal antibody, MAb 5H9, which was previously raised against crude porcine thermostable muscle proteins for detection of pork in cooked meats. The 24 kD antigenic components isolated from cooked pork by immunoaffinity chromatography consisted of a basic protein (pI = 9.4) and a group of isoelectric variants (pI ranging from 5.4 to 7.2). The basic protein was further isolated by methyl hydrophobic interaction and sulfonate ion-exchange chromatography. Immunoblot suggested the presence of this antigenic psTSMP in the tropo-nin fraction. Based on its molecular weight, pI, thermostability, and immunoreactivity, the psTSMP was tentatively identified as troponin I.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15175.x
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  • 2
    Electronic Resource
    Electronic Resource
    Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : :An indirect enzyme-linked immunosorbent assay (ELISA) using monoclonal antibody (MAb) 2F8 specific to a mammalian muscle protein was developed to evaluate the endpoint heating temperature (EPT) in ground pork and beef. The ELISA response of MAb 2F8 with meat extracts increased rapidly as the EPT increased from 60 to 80 °C and leveled off above 80 °C. Results of immunoblot revealed that the 12 kD antigenic thermo-stable muscle protein, which is common in both pork and beef, can be used as an EPT indicator for heat-processed pork and beef based on changes in the ratio of this protein to total soluble proteins in the meat extract which occurs at the EPT.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09468.x
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  • 3
    Electronic Resource
    Electronic Resource
    Potential of utilizing jellyfish as food in Western countries
    Amsterdam : Elsevier
    Trends in Food Science and Technology 5 (1994), S. 225-229 
    Details
    ISSN: 0924-2244
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0924-2244(94)90253-4
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