[Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems]

[Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems] Research Abstract Details 

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[Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems] Abstract Text:

,Carola Beatriz Greco,Patricia Ronayne de Ferrer,Mirta Eva Valencia, ,Carola Beatriz Greco,Patricia Ronayne de Ferrer,Mirta Eva Valencia,

Protein extraction and separation in polyacrylamide slab gel electrophoresis with Laemmli system (SDS-PAGE) were used to establish the detection level of protein raw materials in mixtures with porcine meat in boneless cooked ham. Model systems of boneless cooked ham with soy protein isolates, caseinate, skim powdered milk, bovine plasma, porcine plasma and whey proteins were studied. The quantification level of this method was 0.5% for soy protein isolates, caseinate and bovine plasma and 1.0% for porcine plasma, milk powder and whey proteins in boneless cooked ham. The electrophoretic method proved to be useful to identify some proteinic raw materials in porcine meat products and verify compliance with Argentine legislation. It may be used as a control methodology.

[Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems] Publishing Authors By Initials

LB ,CB Greco,P Ronayne de Ferrer,ME Valencia,LB ,CB Greco,P Ronayne de Ferrer,ME Valencia,

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[Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: detection level in model systems] Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Archivos latinoamericanos de nutrición

VOLUME: 56

Page Numbers: 282-7

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ISSN: 0004-0622

DAY: 25

MONTH: Sep

YEAR: 2006

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LANGUAGE: spa

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AFFILIATION: Cátedra de Bromatologia, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina.

Country: Venezuela

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MEDLINETA: Arch Latinoam Nutr

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