Abstract
AbstractAnalysis of trypsin‐treated extracts from cooked meat products can be used to assess their soya protein content. The technique is based on fractionation of positively charged peptides using an automatic cation exchange amino acid analyser system. A peptide, unique to digests of soya protein, is used for quantitation purposes. Assessment of the quantitative performance is not yet complete, but results so far indicate that the lower limit of detection will be 5–10 g soya protein per 100 g total protein. The accuracy is expected to be ±5%.
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