Characterization and quantitation of soybean proteins in commercial soybean products by capillary electrophoresis
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,...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 1999 |
| País: | España |
| Institución: | Universidad de Alcalá (UAH) |
| Repositorio: | e_Buah Biblioteca Digital Universidad de Alcalá |
| Idioma: | inglés |
| OAI Identifier: | oai:ebuah.uah.es:10017/1362 |
| Acceso en línea: | http://hdl.handle.net/10017/1362 https://dx.doi.org/10.1002/(SICI)1522-2683(19990701)20:10<2003::AID-ELPS2003>3.0.CO;2-1 |
| Access Level: | acceso abierto |
| Palabra clave: | Capillary electrophoresis Soybean proteins Quantitation Ciencia Química analítica e industrial Science Chemistry, analytic and technical |
| Sumario: | 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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