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Isolation by free‐flow electrophoresis and immunological detection of troponin T from turkey muscle: An application in food chemistry
Author(s) -
Schweiger Anton,
Baudner Siegfried,
Günther Herbert O.
Publication year - 1983
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/elps.1150040211
Subject(s) - roasting , chemistry , troponin , fractionation , troponin t , chromatography , food science , electrophoresis , antiserum , antigen , biology , immunology , medicine , myocardial infarction
The identification of turkey meat in food products has been accomplished using specific antisera against turkey troponin T. This protein (M r 37 000) was extracted from fresh muscle tissue and isolated by a procedure that included free‐flow electrophoresis as final fractionation step. Preparations of troponin T with purities of more than 95 % were applied as antigen in the immunization of rabbits. Several standard immunological techniques were used to determine additions of turkey meat in food products heated to different temperatures (including roasting temperature). That way, it was possible to also detect additions of chicken meat on the basis of a partial identity between troponins T from turkey and chicken muscle.