کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190873 | 963542 | 2007 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Determination of soybean proteins in soybean-wheat and soybean-rice commercial products by perfusion reversed-phase high-performance liquid chromatography
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The determination of additions of soybean proteins in commercial bakery products containing soybean-wheat and soybean-rice binary mixtures has been achieved in this work by high-performance liquid chromatography using a perfusive column. Soybean proteins were solubilized in a 25:75 acetonitrile-water mixture containing 0.3% (v/v) acetic acid by ultrasonication for 10Â min and centrifugation for 5Â min. Soybean proteins were separated from rice and wheat proteins in less than 4Â min using a linear binary gradient of acetonitrile-water containing 0.3% (v/v) acetic acid as ion-pairing agent. The proposed method was proved to be specific and sensitive making possible the detection and the quantitation of additions of about 0.10% (w/w) and 0.33% (w/w), respectively, of soybean proteins in soybean-wheat and soybean-rice products (related to 1Â g of initial product). Precision and recoveries observed were also acceptable. The method was applied to the determination of soybean proteins in different commercial bakery products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 3, 2007, Pages 948-955
Journal: Food Chemistry - Volume 100, Issue 3, 2007, Pages 948-955
نویسندگان
A. Castro-Rubio, F. Castro-Rubio, M.C. GarcÃa, M.L. Marina,