The performance of an SDS‐PAGE and an ELISA method for the quantitative analysis of soya protein in meat products: An international collaborative study

Abstract

AbstractThe results are reported of a collaborative study in which five meat products containing different known levels of one of five different commercial soya ingredients, together with a blind duplicate and a blank, were analysed for soya protein by 26 laboratories in 10 European countries. Two techniques were tested: the sodium dodecylsulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) method of Armstrong et al. (J. Food Technol. 1982, 17, 327–337) and the enzyme‐linked immunosorbent assay (ELISA) method of Hitchcock et al. (J. Sci. Food Agric. 1981, 32, 157–165). It was concluded that both methods give zero blanks and similar interlaboratory variances; SDS‐PAGE gives more repeatable intralaboratory data, while ELISA gives more accurate determinations. The results reflect significant progress to an interim stage of methodology development; both methods are useful, but require further refinements to make them generally acceptable for control purposes.