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Published on: September 20, 2016
A simple, sensitive enzymatic method for quantitation of soya proteins in soya-meat blends
P A Morrisey1, K Olbrantz, M L Greaser
1Muscle Biology Laboratory, University of Wisconsin, Madison, WI 53706, USA.
Abstract:
A method was developed for the detection and quantitation of soya proteins in soya-meat blends. The procedure involves acid hydrolysis of soya, meat or soya-meat blends and determination of free galactose plus arabinose using galactose dehydrogenase. Acetone powders of the various systems were also examined. Average galactose levels in soya flours, soya concentrates and soya isolates were 674,600 and 66 μM galactose equivalents per gram of product, respectively. Beef and pork contained less than 1 μM per gram of raw product. The galactose plus arabinose values for soya-meat blends were linearly dependent on the amount of soya added. The method is sensitive and capable of detecting less than 0·2% soya flours or concentrates and less than 2% soya isolates in meat products.
