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Analysis of commercial soya additives in meat products
Author(s) -
Guy R. C. E.,
Jayaram R.,
Willcox C. J.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740241210
Subject(s) - urea , chemistry , chromatography , polyacrylamide gel electrophoresis , electrophoresis , food science , extraction (chemistry) , food additive , quantitative analysis (chemistry) , glycine , biochemistry , amino acid , enzyme
The quantitative aspects of the analysis of commercial soya additives in meat products have been investigated using a polyacrylamide gel electrophoresis technique. Extraction of the proteins from the food products was carried out either in 8 M ‐urea and 1%, 2‐mercaptoethanol at 18 to 20 °C for 16 h (Method 1), or 10 M ‐urea and 4%, 2‐mercaptoethanol at 100 °C for 30 min (Method 2). The proteins in the extracts were separated by electrophoresis on gels containing 6% polyacrylamide and either 6 M ‐urea (Method 1) or 8 M ‐urea (Method 2) using a 0.06 M ‐Tris‐glycine buffer, pH 8.6. Densitograms of the stained protein bands were used for the quantitative estimation of the soya proteins. Both methods were found to give quantitative results for the analysis of soya protein additives in beefburgers and sausages. Method 1 was also found to give quantitative results for meat pie fillings and canned meat loaf products, which had been autoclaved at 115 °C for 40 min.