Characterization and quantitation of soybean proteins in commercial soybean products by capillary electrophoresis

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Authors
García Ruiz, CarmenUniversity of Alcalá Author; García López, María ConcepciónUniversity of Alcalá Author; Torre Roldán, María MercedesUniversity of Alcalá Author; Marina Alegre, María LuisaUniversity of Alcalá Author
Identifiers
Permanent link (URI): http://hdl.handle.net/10017/1362
DOI: 10.1002/(SICI)1522-2683(19990701)20:10<2003::AID-ELPS2003>3.0.CO;2-1
ISSN: 0173-0835
Publisher
John Wiley & Sons
Date
1999
Academic Departments
Universidad de Alcalá. Departamento de Química Analítica e Ingeniería Química
Teaching unit
Unidad docente Química Analítica e Ingeniería Quimica
Funders
Universidad de Alcalá
Comunidad de Madrid
Bibliographic citation
Electrophoresis, 1999, v. 20, p. 2003-2012
Keywords
Capillary electrophoresis
Soybean proteins
Quantitation
Project
info:eu-repo/grantAgreement/UAH//E029%2F98/ES//
info:eu-repo/grantAgreement/CAM//COR 0035%2F94/ES//
info:eu-repo/grantAgreement/CAM//06G%2F047%2F96/ES//
Document type
info:eu-repo/semantics/article
Version
info:eu-repo/semantics/publishedVersion
Publisher's version
http://dx.doi.org/10.1002/(SICI)1522-2683(19990701)20:10<2003::AID-ELPS2003>3.0.CO;2-1
Rights
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Access rights
info:eu-repo/semantics/openAccess
Abstract
Capillary electrophoresis was applied for the first time to determine soybean proteins in commercial soybean products. The most suitable conditions for the analysis of these products in less than 7 min were 0.05 M phosphate buffer (pH 8) with 1 M urea; detection wavelength, 254 nm; applied voltage, 20 kV; and temperature, 30o C. Quantitation of soybean proteins was achieved using referenced conditions by means of the method of standard additions, using as standard a soybean protein isolate. This method was validated and applied to the quantitation of soybean proteins in commercial products derived from soybean protein isolate and soybean seeds.

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