Quantitative identification of soya protein in fresh and heated meat products
- 1 December 1972
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 7 (4) , 455-462
- https://doi.org/10.1111/j.1365-2621.1972.tb01681.x
Abstract
Summary: A method based on laser densitometry of polyacrylamide electrophoretograms of proteins extractable in 10 m urea is described for the quantitative identification of soya protein in fresh meat products and in those heat processed at 100°C for over 1 hr. Qualitative identification of soya protein remains possible in products heated to the level of commercial sterility (127°C for 24 min). It is suggested that the method could also be used for the assessment of other non‐meat proteins in meat products.Keywords
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