Identification of soy proteins in meat products by HPLC.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F05%3APU50271" target="_blank" >RIV/00216305:26310/05:PU50271 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Identification of soy proteins in meat products by HPLC.

Original language description

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 %.

Czech name

Stanovení sojových isoflavonů v masných produktech metodou HPLC

Czech description

Stanovení sojových isoflavonů v masných produktech metodou HPLC

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

sborník abstrakt

ISBN

80-210-3695-8

ISSN

—

e-ISSN

—

Number of pages

1

Pages from-to

37-37

Publisher name

masarykova universita

Place of publication

Brno

Event location

Valtice

Event date

May 25, 2005

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

—