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Characterization and quantitation of soybean proteins in commercial soybean products by capillary electrophoresis
Author(s) -
GarcíaRuiz Carmen,
Concepción García M.,
Torre Mercedes,
Luisa Marina M.
Publication year - 1999
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/(sici)1522-2683(19990701)20:10<2003::aid-elps2003>3.0.co;2-1
Subject(s) - capillary electrophoresis , chromatography , chemistry , soybean proteins , characterization (materials science) , electrophoresis , food science , materials science , soy protein , nanotechnology
Capillary electrophoresis was applied for the first time to determine soybean proteins in commercial soybean products. The most suitable conditions for the analysis of these products in less than 7 min were 0.05 M phosphate buffer (pH 8) with 1 M urea; detection wavelength, 254 nm; applied voltage, 20 kV; and temperature, 30 o C. Quantitation of soybean proteins was achieved using referenced conditions by means of the method of standard additions, using as standard a soybean protein isolate. This method was validated and applied to the quantitation of soybean proteins in commercial products derived from soybean protein isolate and soybean seeds.