Publication detail
Identification of soy proteins in meat products by HPLC.
VRÁNOVÁ, D.
Original Title
Identification of soy proteins in meat products by HPLC.
Type
conference paper
Language
English
Original Abstract
A fast, specific and sensitive method for determination of soy proteins in processed meat product has been developed. The method is based on RP-HPLC analysis of phytoestrogens daidzein and genistein using bisphenol A as an internal standard. This paper describes the development and optimization of efficient extraction procedures (n-hexane / 80 %EtOH), concentration of isoflavones by solid/phase extraction (Spe-ed Scan ABN cartridges) and conditions for gradient RP-HPLC analysis. The presence of soy proteins in different types of sausages was determined by this method. As little as 0,1% of soy protein in heated meat products could be detected and the quantitative determination of soy proteins is possible in the range 0.1- 10 %.
Key words in English
meat, soy proteins, hplc
Authors
VRÁNOVÁ, D.
RIV year
2005
Released
25. 5. 2005
Publisher
masarykova universita
Location
Brno
ISBN
80-210-3695-8
Book
sborník abstrakt
Edition number
1
Pages from
37
Pages to
37
Pages count
1
BibTex
@inproceedings{BUT14481,
author="Dana {Vránová}",
title="Identification of soy proteins in meat products by HPLC.",
booktitle="sborník abstrakt",
year="2005",
number="1",
pages="37--37",
publisher="masarykova universita",
address="Brno",
isbn="80-210-3695-8"
}