A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250

Blakesley, Robert W.; Boezi, John A.

doi:10.1016/0003-2697(77)90197-x

Cited by 827 publications

(339 citation statements)

References 3 publications

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“…Urea gel electrophoresis was performed on the insoluble fractions of the control and the MF cheese samples stored in pH 4.6 buffer, after 1-, 15-, 30-, 45-, and 60-day aging time, using a Protean II vertical slab gel unit (Bio-Rad Laboratories Ltd.) and the stacking gel system described in the method of Blakesley and Boezi [3].…”

Section: Evaluation Of Proteolysismentioning

confidence: 99%

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

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-To study the chemical properties, the initial recovery of milk components, oiling off, and the textural properties of the cheese during a 60-day refrigerated storage period, skim milk was microfiltered through a 1.4-μm ceramic membrane to remove bacteria, and then low-moisture Mozzarella cheese was manufactured from medium-concentration factor (CF) microfiltration (MF) (0.1 μm of pore size, CF = 2.3) retentate with added cream. The changes in expressible serum (ES) were also studied. Three cheese-making trials were conducted on Mozzarella cheese milk using two different methods: MF and control. Changes in the levels of proteolysis patterns were monitored using pH 4.6-soluble nitrogen (SN), initially higher for microfiltration Mozzarella cheese (MMC) because of the higher content of caseinomacropeptide, and 12% trichloroacetic acid TCA-SN, and using SDS-PAGE. The levels of the secondary proteolysis (12% TCA-SN) were significantly higher in control Mozzarella cheese (CMC). The CMC showed a greater release of free oil at the beginning of aging time but this release was always lower than that observed for MMC. The textural characteristics (hardness, springiness, and cohesiveness) of both cheeses have significant differences, highly correlated to proteolysis indicators, during the ripening time. It is suggested that the differences in composition, proteolysis, oiling off, and textural characteristics in both the cheese and the ES attributes arise mainly as a result of the double content of calcium salts in 0.1-μm MF cheese issued from milk enriched with 2.3 times casein content. Indeed, the high content in calcium salts is known to inhibit autolysis of mesophilic lactic starter by increasing the buffering capacity of cheese aqueous phase, and then causing a slowdown of proteolysis. It likely leads to a different structuration of fat in Mozzarella cheese causing higher oiling off. The results obtained in this study show the possibility of making Mozzarella cheese from milk that has 2.3 times more micellar casein (50 g·kg −1 ), and to obtain products similar to those obtained from usual milk, adjustment of calcium salt mineralization is required. Article published by EDP SciencesRésumé -Concentration en caséine micellaire du lait de fabrication par microfiltration et conséquences sur les caractéristiques du fromage Mozzarella. Après élimination des bactéries contaminantes par microfiltration à l'aide d'une membrane céramique 1,4 μm, le fromage Mozzarella à extrait sec élevé était fabriqué à partir de lait concentré 2,3 fois par microfiltration sur membrane 0,1 μm, standardisé en matière grasse par addition de crème. Les fromages obtenus (MMC) ont été caractérisés, par rapport à des témoins (CMC) fabriqués à l'aide de lait seulement épuré par MF 1,4 μm, au plan des rendements de transformation, de leurs paramètres physicochimiques, de leur exsudation de matière grasse, de leurs propriétés texturales et des variations de composition de leur phase aqueuse interne pendant 60 jours de conservation au froid. Trois ...

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Section: Evaluation Of Proteolysismentioning

confidence: 99%

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Jing-ying

Chen

Maubois

et al. 2009

Dairy Sci. Technol.

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“…Proteins were dissociated by boiling in a solution containing 2.5 ~ (w/v) SDS, 10 ~ (v/v) glycerol, 5 ~ (v/v) 2-mercaptoethanol, and 0.002~o (w/v) bromophenol blue dye. Peptide bands were fixed and visualized by Coomassie Brilliant Blue G-250 staining (Blakesley & Boezi, 1977). Gels were destained in water, impregnated with Enhance, dried, and autoradiographed using Kodak X-Omat R (XR-5) X-ray film.…”

Section: Materials L-[3h]leucine L-mentioning

confidence: 99%

Comparative Immunological and Biochemical Analyses of Viruses in the Venezuelan Equine Encephalitis Complex

Kinney¹,

Trent

1983

Journal of General Virology

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“…When fluorography was required, 10% polyacrylamide gel electrophoresis (PAGE) was performed in the same buffer, in which case proteins CMb and CMc are not well separated from each other. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) was carried out according to Laemmli (1970) and gels stained with Coomassie Brilliant Blue G-250 according to Blakesley and Boezi (1977). Fluorography was Incorporation in endosperm at 3 h: 230,000 total cpm mg" 1 ; 50,000 trichloroacetic acid (TCA) insoluble cpm mg" 1 .…”

Section: Electrophoresis and Fluorographymentioning

confidence: 99%

In vivo and in vitro synthesis of CM-proteins (A-hordeins) from barley (Hordeum vulgare L.)

Paz‐Ares

Ponz

Aragoncillo

et al. 1983

Planta

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A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250

Cited by 827 publications

References 3 publications

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Comparative Immunological and Biochemical Analyses of Viruses in the Venezuelan Equine Encephalitis Complex

In vivo and in vitro synthesis of CM-proteins (A-hordeins) from barley (Hordeum vulgare L.)

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