Determination of soy proteins in calabresa sausage by densitometry on gel electrophoresis
Rev. Inst. Adolfo Lutz
;
70(3): 311-315, set. 2011. tab, graf
Article
in English
| LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO
| ID: lil-644378
ABSTRACT
Soy proteins are widely employed in meat products. However addition of non-meat proteins in calabresa sausages is not allowed according to the Brazilian legislation and in case of the non-declared addition of this foreign protein in consumed food, it may trigger allergic reactions in some consumers. Polyacrylamide gel electrophoresis (SDS-PAGE) was used for determining soy proteins in calabresa sausages. Fraud simulations were performed adding different concentrations (0%; 0.5%; 1%; 2%; 5%;10%; 20% and 100%) of soy proteins in sausages. The qualitative analysis was not sensitive to detect thelo west concentrations of soy proteins. On the other hand, by using semi-quantitative analysis by means of densitometry of selected protein fractions from soy and porcine meat, the presence of soy proteins could be determined in the all of analyzed concentrations. This methodology could be implemented, without large investments, for conducting quality control of sausages.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Electrophoresis, Gel, Two-Dimensional
/
Soybean Proteins
/
Densitometry
/
Meat Products
Type of study:
Qualitative research
Language:
English
Journal:
Rev. Inst. Adolfo Lutz
Year:
2011
Type:
Article
Institution/Affiliation country:
Universidade Federal de Juiz de Fora/BR
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