DETECTION OF VARIOUS NONMEAT EXTENDERS IN MEAT PRODUCTS

Autor:	D. A. Rickansrud, Yu Bang Lee, R. H. Forsythe, Elroy C. Hagberg
Rok vydání:	1976
Předmět:	Gel electrophoresis Whey protein Sodium fungi food and beverages chemistry.chemical_element Vegetable Proteins Cottonseed Electrophoresis chemistry Casein Food science Food Science Egg white
Zdroj:	Journal of Food Science. 41:589-593
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1976.tb00676.x
Popis:	The stacking sodium dodecylsulfateacrylamide gel electrophoresis method was evaluated for the qualitative detection of various vegetable proteins in meat products An additional study was also conducted to determine the influence of milk powder, casein, whey protein and egg white proteins on the previously reported electrophoretic procedure for the quantitation of meat and soybean protein content. Soybean, cottonseed flour, cottonseed protein concentrate and peanut protein concentrate exhibited their own unique electrophoretic patterns and were clearly identified when they are added to meat proteins singularly or in various combinations. It was also shown that meat and soybean protein can be successfully identified and quantitated in the presence of milk powder, casein, whey and egg white by employing the described electrophoretic method.
Databáze:	OpenAIRE
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