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, 20 kV; and temperature, 30 degrees 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.
García-Ruiz
C
C
Centro de Tecnología de Alimentos y Servicios Biosanitarios, Universidad de Alcalá, Ctra. Madrid-Barcelona, Alcalá de Henares (Madrid), Spain.
García
M C
MC
Torre
M
M
Marina
M L
ML
D002021:Buffers; D019075:Electrophoresis, Capillary / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D010710:Phosphates; D011786:Quality Control; D030262:Soybean Proteins / Q000032:analysis*; D013997:Time Factors; D014508:Urea
D002021:Buffers; D010710:Phosphates; D030262:Soybean Proteins; D014508:Urea