dc.contributor.author | Criado, Mónica | |
dc.contributor.author | Castro Rubio, Florentina | |
dc.contributor.author | García Ruiz, Carmen | |
dc.contributor.author | García López, María Concepción | |
dc.contributor.author | Marina Alegre, María Luisa | |
dc.date.accessioned | 2008-02-25T10:59:33Z | |
dc.date.available | 2008-02-25T10:59:33Z | |
dc.date.issued | 2005 | |
dc.identifier.bibliographicCitation | Journal of Separation Science, 2005, v. 28, p. 987-995 | en |
dc.identifier.issn | 1615-9306 | |
dc.identifier.uri | http://hdl.handle.net/10017/1330 | |
dc.description.abstract | Perfusion liquid chromatography has been applied in this work to the determination of soybean proteins in commercially available cured meat products, enabling the detection of additions of soybean proteins in cured meat products to which the addition of these vegetable proteins is forbidden and the quantitation of soybean proteins in cured meat products to which the addition of these proteins is allowed up to a certain limit. The analytical methodology is based on a sample treatment (fat extraction and soybean protein solubilization) prior to chromatographic analysis. Fat extraction with acetone and soybean protein solubilization with a buffer solution at basic pH (pH 10 or 9) were necessary to obtain selective and sensitive conditions. Use of water-acetonitrile-trifluoroacetic acid or water-tetrahydrofuran-trifluoroacetic acid linear binary gradients at a flow rate of 3 mL/min, a temperature of 50 degrees C, and UV detection at 280 nm enabled chromatographic analysis of soybean proteins in cured meat products in less than 3 min. | en |
dc.description.sponsorship | The authors thank the Comunidad Autónoma de Madrid
(Spain) for project 07G/0025/2003. Dr. C. García-Ruiz
also thanks the Ministerio de Ciencia y Tecnolog a for her
contract from the Ramón y Cajal program (RYC-2003-001). F. Castro-Rubio thanks the Ministerio de Educación
y Ciencia (Spain) for her predoctoral grant. | en |
dc.format.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.publisher | John Wiley & Sons | en |
dc.rights | (c) WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2005 | en |
dc.subject | Soybean proteins | en |
dc.subject | Cured-meat products | en |
dc.subject | Perfusion reversed-phase high-performance liquid chromatography | en |
dc.title | Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography | en |
dc.type | info:eu-repo/semantics/article | en |
dc.subject.eciencia | Ciencia | es_ES |
dc.subject.eciencia | Química analítica e industrial | es_ES |
dc.subject.eciencia | Science | en |
dc.subject.eciencia | Chemistry, analytic and technical | en |
dc.contributor.affiliation | Universidad de Alcalá. Departamento de Química Analítica e Ingeniería Química | |
dc.relation.publisherversion | http://dx.doi.org/10.1002/jssc.200500011 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | en |
dc.identifier.doi | 10.1002/jssc.200500011 | |
dc.relation.projectID | info:eu-repo/grantAgreement/CAM//07G%2F0025%2F2003/ES// | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//RYC-2003-001/ES/RYC-2003-001/ | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |