Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE:: Detection level in model systems.

被引:0
作者
Lopez, Laura Beatriz [1 ]
Greco, Carola Beatriz [1 ]
Ronayne de Ferrer, Patricia [1 ]
Valencia, Mirta Eva [1 ]
机构
[1] Univ Buenos Aires, Fac Farm & Bioquim, Ctr Bromatol, RA-1113 Buenos Aires, DF, Argentina
关键词
SDS-PAGE; proteins; boneless cooked ham; identification; electrophoresis;
D O I
暂无
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Protein extraction and separation in polyacrylamide slab gel electrophoresis with Laemmli system (SDS-PAGE) were used to establish the detection level of protein raw materials in mixtures with porcine meat in boneless cooked ham. Model systems of boneless cooked ham with soy protein isolates, caseinate, skim powdered milk, bovine plasma, porcine plasma and whey proteins were studied. The quantification level of this method was 0.5% for soy protein isolates, caseinate and bovine plasma and 1.0% for porcine plasma, milk powder and whey proteins in boneless cooked ham. The electrophoretic method proved to be useful to identify some proteinic raw materials in porcine meat products and verify compliance with Argentine legislation. It may be used as a control methodology.
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页码:282 / 287
页数:6
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