Abstract

CELLERINO, Karina et al. Comparison of SDS-PAGE and immunochemical methods for the detection of soy proteins in raw and cooked meat products. Rev. chil. nutr. [online]. 2012, vol.39, n.3, pp.52-57. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182012000300008.

The aim of this study was to evaluate the detection of soy proteins in raw and cooked meat products using SDS-PAGE and immunochemical methods. Ten raw model systems of bovine meat added with soy protein isolates, eight cooked model systems of boneless ham added with soy protein isolates and eight commercial meat products were analized. Model systems and commercial samples were analyzed by SDS-PAGE, Dot Blot, Immunoblotting and ELISA (Soy allergen kit from Neogen). Dot blot and Immunoblotting resulted to be the most sensitive analytical methods for the detection of soy proteins. The concentrations of the soy protein isolate obtained with the ELISA kit were much lower than real values. Soy proteins that were not declared in the label of several samples were detected using different methods. The heat treatment applied to the cooked meat products would affect the solubility of soy proteins and their ability to react with the antibodies of the ELISA kit used.

Keywords : Soy; SDS-PAGE; blotting; ELISA; meat products.

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