Histochemical Detection of Pea Protein

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873656" target="_blank" >RIV/62157124:16270/15:43873656 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Histochemical Detection of Pea Protein

Popis výsledku v původním jazyce

The meat industry uses vegetable proteins as meat substitutes to reduce the price of its products. Some vegetable proteins, however, have allergenic effects. Efforts are therefore being made to replace such allergenic proteins with other vegetable proteins that are not classified as allergens by the legislation. The most commonly used include pea protein, though this may also cause allergic reactions. Pea protein can be detected by various methods, one of which is microscopy. Detection using this methodis based on the identification of structures characteristic of peas. We examined samples of pea flour and protein and model samples of poultry meat with their addition. Samples were processed by microscopic methods, and PAS Calleja staining was chosen as the most suitable. In all samples the addition was detected. To obtain more accurate results, it is necessary to develop and standardize an immunohistochemical staining protocol in order to distinguish between pea and soya proteins, bec

Název v anglickém jazyce

Histochemical Detection of Pea Protein

Popis výsledku anglicky

The meat industry uses vegetable proteins as meat substitutes to reduce the price of its products. Some vegetable proteins, however, have allergenic effects. Efforts are therefore being made to replace such allergenic proteins with other vegetable proteins that are not classified as allergens by the legislation. The most commonly used include pea protein, though this may also cause allergic reactions. Pea protein can be detected by various methods, one of which is microscopy. Detection using this methodis based on the identification of structures characteristic of peas. We examined samples of pea flour and protein and model samples of poultry meat with their addition. Samples were processed by microscopic methods, and PAS Calleja staining was chosen as the most suitable. In all samples the addition was detected. To obtain more accurate results, it is necessary to develop and standardize an immunohistochemical staining protocol in order to distinguish between pea and soya proteins, bec

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

5

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

3-6

Kód UT WoS článku

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EID výsledku v databázi Scopus

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