[Identification of raw materials and animal and plant products by SDS-electrophoresis]
2008
Efremova, A., Moscow State Univ. of Applied Biotechnology (Russian Federation) | Tikhomirova, T. | Gorozhanina, E. | Avylov, Ch.
Based on the method of SDS-electrophoresis combined with densitometry there is developed a technique to identify fresh meat, to detect plant proteins additives incorporated in minced uncooked foods and analysis of constituents of forcemeat. Native samples of pork and beef, model meat mixtures added with hydrated soya meal, non-thermally treated minced uncooked foods and stuffed products were used as subjects of research. The SDS-electrophoresis method with the aid of the automated system Phast System (Pharmacia, Switzerland) provided rapid separation of proteins and coloring polyacrylamide gels in the standard conditions. The presence in the meat studied or stuffing of any food additive was found detecting respective species-specific marker zones through electrophoresis. An estimation of samples of fresh stuffing prepared from beef or pork only, as well as mixed stuffing has found that the ratio of areas of marker peaks A/B was 1.45 and 0.45 when prepared stuffing, respectively, from beef and pork, and in the mixed one – 1.25; 0.72 and 0.43 with the ratio of 80:20; 50:50 and 20:80. When increasing the content of beef in the mixed stuffing the ratio of areas of marker peaks increased. An electrophoresis analysis of fresh stuffing added with soybean meal has shown that specific dominant protein zoneof beef A with increased soybean meal disappear gradually and marker zones of soybean – B and V increase. It is concluded that if the content of soybean incorporated in a product is estimated by determining the coefficient of the ratio of peak areas A/B the application to the gel of calibrated mixtures simultaneously with the samples determined is not required. For quantitative analysis of soybean protein the electrophoresis method is unique
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