dc.contributor.author | García López, María Concepción | |
dc.contributor.author | Domínguez, Mar | |
dc.contributor.author | García Ruiz, Carmen | |
dc.contributor.author | Marina Alegre, María Luisa | |
dc.date.accessioned | 2008-02-25T09:41:07Z | |
dc.date.available | 2008-02-25T09:41:07Z | |
dc.date.issued | 2006 | |
dc.identifier.bibliographicCitation | Analytica Chimica Acta, 2006, v. 559, p. 215-220 | en |
dc.identifier.issn | 0003-2670 | |
dc.identifier.uri | http://hdl.handle.net/10017/1320 | |
dc.description.abstract | A reversed-phase chromatographic method has been developed and optimised in order to detect and quantitate soybean proteins in commercial heat-processed meat products. The optimised conditions consisted of a linear binary gradient tetrahydrofurane–water–0.05% trifluoroacetic acid at a flow rate of 1 mL/min. Meat products were defatted with acetone and soybean proteins were extracted with a buffered solution at pH 9.60. The injection of this extract into the chromatographic system enabled the detection of soybean proteins in heat-processed meat products in about 12 min. The method enabled the detection and quantitation of additions of 0.38% (w/w) and 0.63% (w/w), respectively, of soybean proteins (related to 10 g of initial product). The method has been proven to be precise with relative standard deviations (R.S.D.) for repeatability, intermediate precision, and internal reproducibility lower to 7.0%. Recoveries obtained for spiked meat products were close to 100% and no matrix interferences were observed. The application of the method to commercial heat-processed meat products in whose formulation soybean proteins were present yielded soybean protein contents ranging from 0.90% to 1.54%, below the maximum levels established by regulations. | en |
dc.description.sponsorship | The authors thank the Comunidad Autonoma de Madrid (Spain) for project 07G/0025/2003. Dr. C. García-Ruiz also
thanks the Ministry of Science and Technology (Spain) for her contract from the Ramón y Cajal program (RYC-2003-001). | en |
dc.format.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.publisher | Elsevier | en |
dc.rights | (c) Elsevier, 2006 | en |
dc.subject | Soybean proteins | en |
dc.subject | Heat-processed meat products | en |
dc.subject | High-performance liquid chromatography | en |
dc.title | Reversed-phase high-performance liquid chromatography applied to the determination of soybean proteins in commercial heat-processed meat products | 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/10.1016/j.aca.2005.11.074 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | en |
dc.identifier.doi | 10.1016/j.aca.2005.11.074 | |
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 |