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- Title
Perfil eletroforético de lombo suíno adicionado de proteínas não cárneas.
- Authors
Daguer, Heitor; Stephan, Marilia Penteado; Bersot, Luciano dos Santos
- Abstract
Brazilian meat regulations allow the use of nonmeat extenders in certain meat products. Thus, the need for controlling the use of these ingredients with proper analytical methods is evident, in order to avoid illegal addition. In the present research, SDS-PAGE electrophoresis has been applied to pork enhanced with 1.5% of soy protein isolate and whey protein concentrate, through two different methods of protein extraction (urea 6M and Tris-HCl-SDS-mercaptoethanol), in the presence of positive and negative controls. Electrophoresis has revealed typical profiles, for whole-muscle and non-meat proteins, showing to be adequate to detect the addition of whey proteins in meat products. However, the soy proteins could not be detected, due to the overlapping of bands with meat proteins.
- Subjects
BRAZIL; PORK; MEAT; ANIMAL products; MEAT industry laws; PROTEINS; SOY proteins; INGREDIENT substitutions (Cooking); ELECTROPHORESIS
- Publication
Ciência Rural, 2010, Vol 40, Issue 2, p434
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782010005000011