DETECTION OF NON-MEAT PROTEINS IN MEAT PRODUCTS BY ELECTROPHORESIS

被引：23

作者：

OLSMAN, WJ

机构：

[1] Zentralinstitut für Ernährungsforschung TNO, Zeist

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1969年 / 141卷 / 05期

关键词：

D O I：

10.1007/BF01089403

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method is described for the detection of casein and soy protein in cooked meat products by means of urea-starch gel electrophoresis. In luncheon meat heated to 115° C (F0 = 0,5) 0,25% casein and 0,5% soy protein can still be detected. For liver paste the same holds true for cooking temperatures up to 105° C. Additions of polyphosphates, starch and connective tissue do not have any influence on the electrophoresic pattern. The technique yields results within 24 hrs and is easy to perform. © 1969 Springer-Verlag.

引用

页码：253 / &

共 20 条

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[7]

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[9]

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SCHMIDT, DG .

BIOCHIMICA ET BIOPHYSICA ACTA, 1964, 90 (02) :411-+

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