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A novel approach to the determination of soya proteins in meat products using peptide analysis
Author(s) -
Bailey Francis J.
Publication year - 1976
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.2740270906
Subject(s) - chemistry , peptide , fractionation , food science , chromatography , soya bean , amino acid analysis , trypsin , soy protein , amino acid , biochemistry , enzyme
Analysis of trypsin‐treated extracts from cooked meat products can be used to assess their soya protein content. The technique is based on fractionation of positively charged peptides using an automatic cation exchange amino acid analyser system. A peptide, unique to digests of soya protein, is used for quantitation purposes. Assessment of the quantitative performance is not yet complete, but results so far indicate that the lower limit of detection will be 5–10 g soya protein per 100 g total protein. The accuracy is expected to be ±5%.