Perfil eletroforético de lombo suíno adicionado de proteínas não cárneas.
作者： Heitor Daguer , Marilia Penteado Stephan , Luciano dos Santos Bersot
DOI: 10.1590/S0103-84782010005000011
关键词: Urea 、 Polyacrylamide gel electrophoresis 、 Meat Proteins 、 Protein purification 、 Chemistry 、 Food science 、 Food additive 、 Chromatography 、 Soy protein 、 Whey protein
摘要: Brazilian meat regulations allow the use of non-meat extenders in certain products. Thus, need for controlling these ingredients with proper analytical methods is evident, order to avoid illegal addition. In present research, SDS-PAGE electrophoresis has been applied pork enhanced 1.5% soy protein isolate and whey concentrate, through two different extraction (urea 6M Tris-HCl-SDS-mercaptoethanol), presence positive negative controls. Electrophoresis revealed typical profiles, whole-muscle proteins, showing be adequate detect addition proteins However, could not detected, due overlapping bands proteins.
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