The detection and estimation of soya protein in food products by isoelectric focusing
- 1 December 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (6) , 555-563
- https://doi.org/10.1111/j.1365-2621.1976.tb00758.x
Abstract
Summary: The analysis of non‐meat protein in meat products by the technique of isoelectric focusing in polyacrylamide gels is described. When laboratory prepared pork sausages containing known amounts of added soya protein isolate were analysed, 1% (of fresh sausage weight) added isolate could be detected. At low levels of added isolate (5% fresh sausage weight) better quantitation was possible. the technique cannot be applied to the analysis of products that have undergone extensive heat treatment during manufacture, however, due to denaturation of the soya protein.This publication has 12 references indexed in Scilit:
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