The determination of isolated soybean protein in raw and pasteurized meat products
- 28 June 1982
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 17 (3) , 327-337
- https://doi.org/10.1111/j.1365-2621.1982.tb00188.x
Abstract
Summary: Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis was used to determine the isolated soy protein content in raw and pasteurized meat products. This method determined soy protein (±0.5%) by using an internal standard protein (haemocyanin) to compensate for variations in the meat. The detection limit for meat products was 0.5%. Several possible meat and non‐meat interferences were examined and none were found to interfere. The assay cannot be used on retorted products.Keywords
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