Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis
A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
WOYCHIK, J.H. [verfasserIn] HAPPICH, M.C. [verfasserIn] TRINH, H. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1987 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 52(1987), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:52 ; year:1987 ; number:6 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1111/j.1365-2621.1987.tb05872.x |
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| 520 | |a A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. | ||
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10.1111/j.1365-2621.1987.tb05872.x doi (DE-627)NLEJ240460626 DE-627 ger DE-627 rakwb WOYCHIK, J.H. verfasserin aut Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HAPPICH, M.C. verfasserin aut TRINH, H. verfasserin aut SEILERS, R. oth In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05872.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05872.x doi (DE-627)NLEJ240460626 DE-627 ger DE-627 rakwb WOYCHIK, J.H. verfasserin aut Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HAPPICH, M.C. verfasserin aut TRINH, H. verfasserin aut SEILERS, R. oth In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05872.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05872.x doi (DE-627)NLEJ240460626 DE-627 ger DE-627 rakwb WOYCHIK, J.H. verfasserin aut Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HAPPICH, M.C. verfasserin aut TRINH, H. verfasserin aut SEILERS, R. oth In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05872.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05872.x doi (DE-627)NLEJ240460626 DE-627 ger DE-627 rakwb WOYCHIK, J.H. verfasserin aut Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HAPPICH, M.C. verfasserin aut TRINH, H. verfasserin aut SEILERS, R. oth In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05872.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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10.1111/j.1365-2621.1987.tb05872.x doi (DE-627)NLEJ240460626 DE-627 ger DE-627 rakwb WOYCHIK, J.H. verfasserin aut Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis Oxford, UK Blackwell Publishing Ltd 1987 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| HAPPICH, M.C. verfasserin aut TRINH, H. verfasserin aut SEILERS, R. oth In Journal of food science Chicago, Ill. : Inst., 1990 52(1987), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:52 year:1987 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1987.tb05872.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 52 1987 6 0 |
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Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis |
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A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. |
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A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. |
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A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240460626</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707112307.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1987 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1987.tb05872.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240460626</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">WOYCHIK, J.H.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1987</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α-subunits of β-conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy-containing meat products.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">HAPPICH, M.C.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">TRINH, H.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">SEILERS, R.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">52(1987), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:52</subfield><subfield code="g">year:1987</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1987.tb05872.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">52</subfield><subfield code="j">1987</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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