Detection of soy protein in meat products and other foods.

摘要

An ELISA method designed for analysis of soy allergens in foods [SoyResidue ELISA, ELISA Systems, Australia] was tested for soy protein screening in meat products. This method is based on detection of heat-stable soybean trypsin inhibitor as a marker for the presence of soy protein. Trials on a range of heated meat products showed that this method permitted detection of a wide range of added soy protein products or soy fibre, but not soy sauce. No false positives or matrix effects were observed. Sample peparation is simple and extraction time is short. For meat products containing low protein concn. (<0.5%), sample extraction with an Ultra-Turrax apparatus is more efficient than extraction using a Stomacher.