Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1190873 | Food Chemistry | 2007 | 8 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Castro-Rubio, F. Castro-Rubio, M.C. GarcÃa, M.L. Marina,