title: Characterization and quantitation of soybean proteins in commercial soybean products by capillary electrophoresis.
abstract: 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.
authors.affiliation: Centro de Tecnología de Alimentos y Servicios Biosanitarios, Universidad de Alcalá, Ctra. Madrid-Barcelona, Alcalá de Henares (Madrid), Spain.
authors.forename: C
authors.initials: C
authors.lastname: García-Ruiz
authors.forename: M C
authors.initials: MC
authors.lastname: García
authors.forename: M
authors.initials: M
authors.lastname: Torre
authors.forename: M L
authors.initials: ML
authors.lastname: Marina
mesh_terms: 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
chemical_list: D002021:Buffers; D010710:Phosphates; D030262:Soybean Proteins; D014508:Urea