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Combination effects of ultrasonic and basic amino acid treatments on physicochemical properties of emulsion sausage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00800-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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3
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l–Arginine/l–lysine improves emulsion stability of chicken sausage by increasing electrostatic repulsion of emulsion droplet and decreasing the interfacial tension of soybean oil-water. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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4
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Paska M, Bal-Prylypko L, Masliichuk O, Lychuk M. MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v12i4.1208] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixtures the recipe does not provide for, as well as reused raw materials. Microstructural studies of ready-to-cook chopped meat products allows identifying their components, establishing different properties of various tissue and cellular structures, and controlling the articles manufactured. Minced beef as the object of research was modified, with 5 %, 10 %, 15 % of the meat part replaced with lupin flour and 0.5% of elecampane root powder added as aromatic raw material. For microscopic examination, samples of the forcemeats developed were put marks on and fixed in a 10 % neutral formalin solution. The sections, as thick as 0.5–1 cm, were cut on a sledge microtome. They were stained with haematoxylin and eosin, and the PAS reaction. Light microscopy and microphotography of the tissue specimens were performed with a microscope Leica DM 2500 and a camera Leica DFC 450C with the software Leica aplitation suite 4.4. The micrographic investigation of the forcemeats revealed polygonal and round muscle fibres (their dark nuclei were clearly seen under the sarcolemma), concentrations of adipose tissue histologically characterized by a reticulate structure. In the microphotographs, lupin flour looks like groups of round light purple cytoplasm with dark purple nuclei in the centre of polygonal cells; bread looks like loose brown fibres; wavy violet fibres represent onions; and single dark brown spots marked elecampane. It has been shown that histological studies, with the PAS reaction used, are helpful in determining the meat and plant content in the ready-to-cook meat developed, and that haematoxylin and eosin can help determine the functional ingredients content.
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Rohman A. The employment of Fourier transform infrared spectroscopy coupled with chemometrics techniques for traceability and authentication of meat and meat products. J Adv Vet Anim Res 2018; 6:9-17. [PMID: 31453165 PMCID: PMC6702933 DOI: 10.5455/javar.2019.f306] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 09/29/2018] [Accepted: 09/29/2018] [Indexed: 12/17/2022] Open
Abstract
Meat-based food such as meatball and sausages are important sources of protein needed for the human body. Due to different prices, some unethical producers try to adulterate high-price meat such as beef with lower priced meat like pork and rat meat to gain economical profits, therefore, reliable and fast analytical techniques should be developed, validated, and applied for meat traceability and authenticity. Some instrumental techniques have been applied for the detection of meat adulteration, mainly relied on DNA and protein using polymerase chain reaction and chromatographic methods, respectively. But, this method is time-consuming, needs a sophisticated instrument, involves complex sample preparation which make the method is not suitable for routine analysis. As a consequence, a simpler method based on spectroscopic principles should be continuously developed. Food samples are sometimes complex which resulted in complex chemical responses. Fortunately, a statistical method called with chemometrics could solve the problems related to complex chemical data. This mini-review highlights the application of Fourier-transform infrared spectroscopy coupled with numerous chemometrics techniques for authenticity and traceability of meat and meat-based products.
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Affiliation(s)
- Abdul Rohman
- Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia.,Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta, Indonesia
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A label survey to identify ingredients potentially containing GM organisms to estimate intake exposure in Brazil. Public Health Nutr 2018; 21:2698-2713. [PMID: 29970209 DOI: 10.1017/s1368980018001350] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
OBJECTIVE To identify ingredients from products and by-products derived from GM crops in packaged food products and to analyse the presence of these ingredients in the foods most commonly consumed by the Brazilian population. DESIGN Cross-sectional study. SETTING A search of the scientific literature to identify the use of products and by-products derived from GM crops in foods in Brazil and a study of food labels in a supermarket belonging to one of the ten largest supermarket chains in Brazil. SUBJECTS To identify the ingredients present in packaged food products and their nomenclatures, the labels of all packaged food products available for sale in a supermarket were analysed. Subsequently, the presence of potential GM ingredients in the foods most commonly consumed by the Brazilian population was analysed. RESULTS A total of twenty-eight GM crops' by-products with applications in the food industry (from soyabeans, corn, cotton and a yeast) were identified. Such by-products are presented as food ingredients or additives on food labels with 101 distinct nomenclatures. Most of the variety (63·8 %) and the quantity (64·5 %) of the foods most commonly consumed by Brazilians may contain a least one GM ingredient. CONCLUSIONS The presence of at least one potential GM ingredient was observed in more than half of the variety of foods most commonly consumed by the Brazilian population. Such ingredients were identified with distinct nomenclatures and incomplete descriptions, which may make it difficult to identify potential GM foods and confuse consumers when making food choices.
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Zia KM, Tabasum S, Khan MF, Akram N, Akhter N, Noreen A, Zuber M. Recent trends on gellan gum blends with natural and synthetic polymers: A review. Int J Biol Macromol 2017; 109:1068-1087. [PMID: 29157908 DOI: 10.1016/j.ijbiomac.2017.11.099] [Citation(s) in RCA: 149] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 10/04/2017] [Accepted: 11/15/2017] [Indexed: 01/14/2023]
Abstract
Gellan gum (GG), a linear negatively charged exopolysaccharide,is biodegradable and non-toxic in nature. It produces hard and translucent gel in the presence of metallic ions which is stable at low pH. However, GG has poor mechanical strength, poor stability in physiological conditions, high gelling temperature and small temperature window.Therefore,it is blended with different polymers such as agar, chitosan, cellulose, sodium alginate, starch, pectin, polyanaline, pullulan, polyvinyl chloride, and xanthan gum. In this article, a comprehensive overview of combination of GG with natural and synthetic polymers/compounds and their applications in biomedical field involving drug delivery system, insulin delivery, wound healing and gene therapy, is presented. It also describes the utilization of GG based materials in food and petroleum industry. All the technical scientific issues have been addressed; highlighting the recent advancement.
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Affiliation(s)
- Khalid Mahmood Zia
- Institute of Chemistry, Government College University, Faisalabad, 38030, Pakistan.
| | - Shazia Tabasum
- Institute of Chemistry, Government College University, Faisalabad, 38030, Pakistan
| | - Muhammad Faris Khan
- Institute of Chemistry, Government College University, Faisalabad, 38030, Pakistan; Department of Allied Health Sciences, Government College University, Faisalabad, 38030, Pakistan
| | - Nadia Akram
- Institute of Chemistry, Government College University, Faisalabad, 38030, Pakistan
| | - Naheed Akhter
- Department of Allied Health Sciences, Government College University, Faisalabad, 38030, Pakistan
| | - Aqdas Noreen
- Institute of Chemistry, Government College University, Faisalabad, 38030, Pakistan
| | - Mohammad Zuber
- Institute of Chemistry, Government College University, Faisalabad, 38030, Pakistan
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8
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Zhu X, Ning C, Li S, Xu P, Zheng Y, Zhou C. Effects of
l
‐lysine/
l
‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13561] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoxu Zhu
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Cheng Ning
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Shiyi Li
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Peng Xu
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Yadong Zheng
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
| | - Cunliu Zhou
- School of Food Science and Engineering Hefei University of Technology Hefei 230009 China
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9
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Production and preliminary characterization of monoclonal antibodies highly specific to pork fat protein. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Vlachos A, Arvanitoyannis IS, Tserkezou P. An Updated Review of Meat Authenticity Methods and Applications. Crit Rev Food Sci Nutr 2017; 56:1061-96. [PMID: 24915333 DOI: 10.1080/10408398.2012.691573] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these products with lower cost meat. Moreover, the labeled meat contents may not be met. Both types of adulteration are difficult to detect and lead to deterioration of product quality. For the consumer, it is of outmost importance to guarantee both authenticity and compliance with product labeling. The purpose of this article is to review the state of the art of meat authenticity with analytical and immunochemical methods with the focus on the issue of geographic origin and sensory characteristics. This review is also intended to provide an overview of the various currently applied statistical analyses (multivariate analysis (MAV), such as principal component analysis, discriminant analysis, cluster analysis, etc.) and their effectiveness for meat authenticity.
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Affiliation(s)
- Antonios Vlachos
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Ioannis S Arvanitoyannis
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
| | - Persefoni Tserkezou
- a Department of Agriculture, Ichthyology, and Aquatic Environment, School of Agricultural Sciences, University of Thessaly , Volos , Hellas , Greece
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11
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Measurement of Soy Contents in Ground Beef Using Near-Infrared Spectroscopy. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7010097] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Espiñeira M, Santaclara FJ. Fast Real-Time PCR Method for Detection of Soy in Foods. Methods Mol Biol 2017; 1620:173-181. [PMID: 28540708 DOI: 10.1007/978-1-4939-7060-5_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Abstract
Soy is used as an additive in the manufacturing of diverse products, because of their ability of emulsification, water and fat absorption, contributing to the consistency of food products. Moreover, soy is recognized as a potential allergen, so its presence should be indicated in all the food products.These issues highlight the need for techniques that allow the detection of soy in foods. This work describes a real-time PCR method for the detection of soy in a wide range of foodstuffs. The main features of this technique are its reliability and sensitivity, allowing the detection of trace amounts of soybean in processed products. TaqMan real-time PCR is one of the simplest and fastest molecular biology techniques, with a high potential for automation. Therefore, it is one of the techniques most used for screening a variety of substances.The methodology herein described is of great value in issues regarding the presence of soy protein in processed products, especially in verifying labeling and security regulations to protect consumer's rights.
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Ducatti R, de Almeida Nogueira Pinto JP, Sartori MMP, Ducatti C. Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger. Meat Sci 2016; 122:97-100. [DOI: 10.1016/j.meatsci.2016.07.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 06/11/2016] [Accepted: 07/19/2016] [Indexed: 10/21/2022]
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14
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Rahmati S, Julkapli NM, Yehye WA, Basirun WJ. Identification of meat origin in food products–A review. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.013] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Acosta-Domínguez L, Hernández-Sánchez H, Gutiérrez-López GF, Alamilla-Beltrán L, Azuara E. Modification of the soy protein isolate surface at nanometric scale and its effect on physicochemical properties. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.031] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Şakalar E. A molecular assay for quantification and simultaneous detection of soybean and poultry DNA in sausages following multi-extraction. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0252-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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17
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Jiang TL, Cai QF, Shen JD, Huang MJ, Zhang LJ, Liu GM, Cao MJ. Establishment of immunological methods for the detection of soybean proteins in surimi products. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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18
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Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavones. EFSA J 2015. [DOI: 10.2903/j.efsa.2015.4246] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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19
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Soares S, Amaral JS, Oliveira MBPP, Mafra I. Quantitative detection of soybean in meat products by a TaqMan real-time PCR assay. Meat Sci 2014; 98:41-6. [PMID: 24836348 DOI: 10.1016/j.meatsci.2014.04.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2013] [Revised: 03/25/2014] [Accepted: 04/07/2014] [Indexed: 11/27/2022]
Abstract
In the present work, we propose a normalised real-time quantitative PCR assay to determine the addition of soybean to meat products. The method proved to be a powerful tool for the quantification of soybean protein (dry basis) in the range of 0.01% to 6%, being successfully in-house validated. Its application was effective in the analysis of several meat products, indicating 2% of non-compliance with the food allergen labelling legislation, and some inconsistencies when comparing the declared with estimated amounts of soybean. This work highlights the importance of efficient tools to assess labelling statements of meat products, avoiding fraudulent practices.
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Affiliation(s)
- Sónia Soares
- REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Joana S Amaral
- REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; ESTiG, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, 5301-857 Bragança, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Isabel Mafra
- REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
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Ulca P, Balta H, Senyuva HZ. A survey of the use of soy in processed Turkish meat products and detection of genetic modification. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2014; 7:261-6. [PMID: 25494940 DOI: 10.1080/19393210.2014.908960] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
To screen for possible illegal use of soybeans in meat products, the performance characteristics of a commercial polymer chain reaction (PCR) kit for detection of soybean DNA in raw and cooked meat products were established. Minced chicken and beef products containing soybean at levels from 0.1% to 10.0% were analysed by real-time PCR to amplify the soybean lectin gene. The PCR method could reliably detect the addition of soybean at a level of 0.1%. A survey of 38 Turkish processed meat products found only six samples to be negative for the presence of soybean. In 32 (84%) positive samples, 13 (34%) contained levels of soy above 0.1%. Of soybean positive samples, further DNA analysis was conducted by real-time PCR to detect whether genetically modified (GM) soybean had been used. Of 32 meat samples containing soybean, two samples were positive for GM modification.
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Affiliation(s)
- Pelin Ulca
- a A&T Food Laboratory , Mega Center No 29, Istanbul , Turkey
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Lakzadeh L, Hosseinzadeh S, Shekarforoush SS, Fazeli M. Application of PCR and SYBR Green Q Rti-PCR Assays for the Identification and Quantification of Chicken Meat Under Different Cooking Conditions. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.811594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Omana D, Pietrasik Z, Betti M. Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna. Poult Sci 2012; 91:3223-9. [DOI: 10.3382/ps.2012-02330] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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23
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Bartkiene E, Juodeikiene G, Vidmantiene D. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread. Int J Food Sci Nutr 2012; 63:722-9. [PMID: 22229277 DOI: 10.3109/09637486.2011.649248] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The use of soya and flaxseed flours fermented with Pediococcus acidilactici for wheat sourdough bread production was investigated. The protein digestibility, biogenic amine contents of soya and flaxseed sourdoughs, texture and sensory features of bread were studied. The fermentation with P. acidilactici significantly improved soya and flaxseed protein extraction and increased protein digestibility on an average by 13.5%. The concentrations of histamine (3.8 ± 2.3 and 4.0 ± 0.2 mg/kg), tyramine (4.6 ± 0.7 and 19.3 ± 1.8 mg/kg) and putrescine (66.4 ± 1.3 and 11.3 ± 3.0 mg/kg) do not present a health risk for consumers due to their relatively low levels in fermented plant products. The flaxseed sourdoughs influenced a 17.5% higher specific volume and a 4.6% lower crumb hardness of bread than those of soya sourdoughs, and did not disimprove sensory properties of bread. However, the fermented soya additives decreased acceptability of bread because of intensive taste and odour.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Animal Hygiene, Lithuanian University of Health Sciences , Tilzes g. 18, Kaunas, Lithuania.
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Pires Vilela JA, Cavallieri ÂLF, Lopes da Cunha R. The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.03.012] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Heterogeneous immunoassay for soy protein determination using nile blue-doped silica nanoparticles as labels and front-surface long-wavelength fluorimetry. Anal Chim Acta 2011; 701:194-9. [DOI: 10.1016/j.aca.2011.06.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2011] [Revised: 05/30/2011] [Accepted: 06/02/2011] [Indexed: 11/20/2022]
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26
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Lukášková ZŘ, Tremlová B, Pospiech M, Renčová E, Randulová Z, Steinhauser L, Reichová A, Bednář J. Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:817-25. [DOI: 10.1080/19440049.2011.572292] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - B. Tremlová
- a Department of Vegetable Foodstuff and Plant Production
| | - M. Pospiech
- a Department of Vegetable Foodstuff and Plant Production
| | - E. Renčová
- b Veterinary Research Institute , Hudcova 70 , CZ-62100 Brno
| | - Z. Randulová
- a Department of Vegetable Foodstuff and Plant Production
| | - L. Steinhauser
- c Department of Meat Hygiene and Technology , Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno , Palackého 1–3 , CZ-61242 Brno , Czech Republic
| | - A. Reichová
- a Department of Vegetable Foodstuff and Plant Production
| | - J. Bednář
- d Institute of Mathematics, Faculty of Mechanical Engineering, Technická 2 , CZ-61669 Brno
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Giannetto M, Elviri L, Careri M, Mangia A, Mori G. A voltammetric immunosensor based on nanobiocomposite materials for the determination of alpha-fetoprotein in serum. Biosens Bioelectron 2011; 26:2232-6. [DOI: 10.1016/j.bios.2010.09.040] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2010] [Revised: 09/20/2010] [Accepted: 09/21/2010] [Indexed: 11/30/2022]
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28
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Soares S, Mafra I, Amaral JS, Oliveira MBP. A PCR assay to detect trace amounts of soybean in meat sausages. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02421.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs. Compr Rev Food Sci Food Saf 2010; 9:513-529. [PMID: 33467834 DOI: 10.1111/j.1541-4337.2010.00124.x] [Citation(s) in RCA: 207] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.
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Affiliation(s)
- M A Asgar
- Author Asgar is with Dept. of Crop Science and Technology, Univ. of Rajshahi, Rajshahi-6205, Rajshahi, Bangladesh. Authors Asgar, Fazilah, Huda, Bhat, and Karim are with Food Biopolymer Group, School of Industrial Technology, Univ. Sains Malaysia, 11800, Minden, Penang, Malaysia. Direct inquiries to author Karim (E-mail: )
| | - A Fazilah
- Author Asgar is with Dept. of Crop Science and Technology, Univ. of Rajshahi, Rajshahi-6205, Rajshahi, Bangladesh. Authors Asgar, Fazilah, Huda, Bhat, and Karim are with Food Biopolymer Group, School of Industrial Technology, Univ. Sains Malaysia, 11800, Minden, Penang, Malaysia. Direct inquiries to author Karim (E-mail: )
| | - Nurul Huda
- Author Asgar is with Dept. of Crop Science and Technology, Univ. of Rajshahi, Rajshahi-6205, Rajshahi, Bangladesh. Authors Asgar, Fazilah, Huda, Bhat, and Karim are with Food Biopolymer Group, School of Industrial Technology, Univ. Sains Malaysia, 11800, Minden, Penang, Malaysia. Direct inquiries to author Karim (E-mail: )
| | - Rajeev Bhat
- Author Asgar is with Dept. of Crop Science and Technology, Univ. of Rajshahi, Rajshahi-6205, Rajshahi, Bangladesh. Authors Asgar, Fazilah, Huda, Bhat, and Karim are with Food Biopolymer Group, School of Industrial Technology, Univ. Sains Malaysia, 11800, Minden, Penang, Malaysia. Direct inquiries to author Karim (E-mail: )
| | - A A Karim
- Author Asgar is with Dept. of Crop Science and Technology, Univ. of Rajshahi, Rajshahi-6205, Rajshahi, Bangladesh. Authors Asgar, Fazilah, Huda, Bhat, and Karim are with Food Biopolymer Group, School of Industrial Technology, Univ. Sains Malaysia, 11800, Minden, Penang, Malaysia. Direct inquiries to author Karim (E-mail: )
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30
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Soares S, Amaral JS, Mafra I, Oliveira MBP. Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay. Meat Sci 2010; 85:531-6. [DOI: 10.1016/j.meatsci.2010.03.001] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2009] [Revised: 02/11/2010] [Accepted: 03/02/2010] [Indexed: 11/15/2022]
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31
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Dugo P, Kumm T, Cacciola F, Dugo G, Mondello L. Multidimensional Liquid Chromatographic Separations Applied to the Analysis of Food Samples. J LIQ CHROMATOGR R T 2010. [DOI: 10.1080/10826070802128888] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- P. Dugo
- a Dipartimento di Scienze degli Alimenti e dell'Ambiente, Facoltà di Scienze MM.FF.NN. , Università di Messina , Salita Sperone, 98166, Messina, Italy
| | - T. Kumm
- b Dipartimento Farmaco-chimico, Facoltà di Farmacia , Università di Messina , Messina, Italy
| | - F. Cacciola
- b Dipartimento Farmaco-chimico, Facoltà di Farmacia , Università di Messina , Messina, Italy
| | - G. Dugo
- b Dipartimento Farmaco-chimico, Facoltà di Farmacia , Università di Messina , Messina, Italy
| | - L. Mondello
- b Dipartimento Farmaco-chimico, Facoltà di Farmacia , Università di Messina , Messina, Italy
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32
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Ballin NZ. Authentication of meat and meat products. Meat Sci 2010; 86:577-87. [PMID: 20685045 DOI: 10.1016/j.meatsci.2010.06.001] [Citation(s) in RCA: 228] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2010] [Revised: 05/30/2010] [Accepted: 06/03/2010] [Indexed: 11/26/2022]
Abstract
In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin-sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution-meat species, fat, and protein; meat processing treatment-irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition-additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested.
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Affiliation(s)
- N Z Ballin
- Department of Food Chemistry, Regional Veterinary and Food Control Authority, Danish Veterinary and Food Administration, Soendervang 4, DK-4100 Ringsted, Denmark.
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33
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Dinon AZ, Treml D, de Mello CS, Arisi ACM. Monitoring of GMO in Brazilian processed meat and soy-based products from 2007 to 2008. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.12.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Espiñeira M, Herrero B, Vieites JM, Santaclara FJ. Validation of end-point and real-time PCR methods for the rapid detection of soy allergen in processed products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:426-32. [DOI: 10.1080/19440040903493777] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Sánchez-Martínez ML, Aguilar-Caballos MP, Gómez-Hens A. Homogeneous immunoassay for soy protein determination in food samples using gold nanoparticles as labels and light scattering detection. Anal Chim Acta 2009; 636:58-62. [PMID: 19231356 DOI: 10.1016/j.aca.2009.01.043] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2008] [Revised: 12/16/2008] [Accepted: 01/15/2009] [Indexed: 11/15/2022]
Abstract
A homogeneous aggregation immunoassay involving the use of gold nanoparticles (AuNPs) and light scattering detection is described for soy protein determination in food samples. AuNPs act as enhancers of the precipitate that appears when the antigen-antibody complex is formed. The AuNPs-antibody conjugate has been synthesized by physical adsorption of polyclonal anti-soy protein antibodies onto the surface of commercial AuNPs with a nominal diameter of 20nm. The direct assay is based on the reaction of the conjugate with soy protein, which reaches the equilibrium in about 10min, and the measurement of the light scattering intensity at 530nm, which is proportional to the analyte concentration. The dynamic range of the calibration graph is 0.2-20microgm L(-1) and the detection limit value is 65ngm L(-1). The precision, expressed as relative standard deviation, has been assayed at two different concentrations, 0.2 and 1microgm L(-1), giving values ranging from 4.7 to 5.9%. The interference of other proteins has been assayed. The usefulness of this method has been shown by its application to the analysis of fruit juice and "nonmilk yoghourt" samples. The results obtained with the proposed method are similar to those obtained by using a commercial ELISA kit, but the assay time is significantly shorter and the detection limit was about 10 times lower. A recovery study has been also performed, giving values in the range of 84.0-119.3%.
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Affiliation(s)
- M L Sánchez-Martínez
- Department of Analytical Chemistry, University of Córdoba, Campus of Rabanales, Marie-Curie Annex Building, 14071 Córdoba, Spain
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36
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Taski-Ajdukovic K, Nikolic Z, Vujakovic M, Milosevic M, Ignjatov M, Petrovic D. Detection of genetically modified organisms in processed meat products on the Serbian food market. Meat Sci 2009; 81:230-2. [PMID: 22063987 DOI: 10.1016/j.meatsci.2008.07.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2008] [Revised: 07/18/2008] [Accepted: 07/22/2008] [Indexed: 10/21/2022]
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37
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Meat. Food Chem 2008. [DOI: 10.1007/978-3-540-69934-7_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Miao X, Yuan R, Chai Y, Shi Y, Yuan Y. Electrochemical immunoassay for α-1-fetoprotein based on CdS nanoparticles and Thionine bilayer films modified glass carbon electrode. Biochem Eng J 2008. [DOI: 10.1016/j.bej.2007.05.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Heras JM, Marina ML, García MC. Development of a perfusion ion-exchange chromatography method for the separation of soybean proteins and its application to cultivar characterization. J Chromatogr A 2007; 1153:97-103. [PMID: 17222854 DOI: 10.1016/j.chroma.2006.12.052] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2006] [Revised: 12/01/2006] [Accepted: 12/15/2006] [Indexed: 11/22/2022]
Abstract
A perfusion ion-exchange chromatography method has been designed, for the first time, for the separation of soybean proteins and its application to the characterization of soybean cultivars. For that purpose, the gradient, the mobile phase composition (buffer concentration, buffer pH, and elution salt), and the temperature were optimized. The method consisted of a two-step gradient (0% B for 2 min and from 0 to 50% B in 10 min) being mobile phase A a 2 0mM borate buffer (pH 9) and mobile phase B a 20 mM borate buffer (pH 9) containing 1M sodium chloride. The procedure used for the preparation of sample solutions was significantly simpler than that proposed by other authors and basically consisted of dissolving in water. This method enabled the separation of soybean proteins from a soybean protein isolate in 11 peaks in about 9 min. The method was used to separate soybean proteins in different commercial soybeans. In general, the 11 peaks yielded by the soybean protein isolate were also observed in the chromatograms of all soybeans. However, the area percentages of every peak in every soybean enabled the differentiation between soybeans. Moreover, the method was also used to separate soybean proteins in the proteic fractions obtained from every soybean. Multivariate methods were used for patterns recognition and the classification of samples.
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Affiliation(s)
- J M Heras
- Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares, Madrid, Spain
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40
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Amplification of antigen–antibody interactions via back-filling of HRP on the layer-by-layer self-assembling of thionine and gold nanoparticles films on Titania nanoparticles/gold nanoparticles-coated Au electrode. J Electroanal Chem (Lausanne) 2007. [DOI: 10.1016/j.jelechem.2007.02.027] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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41
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Saz JM, Marina ML. High performance liquid chromatography and capillary electrophoresis in the analysis of soybean proteins and peptides in foodstuffs. J Sep Sci 2007; 30:431-51. [PMID: 17444213 DOI: 10.1002/jssc.200600247] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The increasing interest in functional and healthy food products has promoted the use of soybean in the manufacture of foods for human consumption. Soybean basic products (soybeans, textured soybean, soybean flour, soybean protein concentrate and soybean protein isolate) as well as soybean derivatives (soybean dairy-like products, soybean drinks with fruits, meat analogues, etc.) are commercially available. In addition, due to the interesting nutritional and functional properties of soybean proteins, they are usually employed as ingredient in the elaboration of a large number of food products such as bakery or meat products among others. In spite of the good characteristics of soybean proteins, their addition to some products is forbidden or allowed up to a certain limit. Therefore, analytical methodologies to achieve the determination of soybean proteins in foods are necessary in order to make possible adequate quality control and to prove that legal regulations controlling their addition are accomplished. However, this is not an easy task due to the diversity and complexity of the food matrices and the technological treatments to which some of these foods are submitted during their elaboration. This article presents for the first time a comprehensive review on the analytical methodologies developed using HPLC and CE to characterize soybeans and to analyse soybean proteins in meals. Moreover, the use of HPLC and CE in the characterization of soybean protein fractions and their hydrolyzates, and a study of their relationships to nutritional, functional and biomedical properties are included. Finally, the application of proteomic methodologies in soybean food technology is also reviewed.
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Affiliation(s)
- José María Saz
- Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, Madrid, Spain
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42
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Concepción García M, Heras JM, Marina ML. Simple and rapid characterization of soybean cultivars by perfusion reversed-phase HPLC: application to the estimation of the 11S and 7S globulin contents. J Sep Sci 2007; 30:475-82. [PMID: 17444216 DOI: 10.1002/jssc.200600276] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
A perfusion RP HPLC method enabling the separation of soybean proteins in an analysis time lower than 3 min has been used to obtain the chromatographic profiles of different soybean cultivars. The chromatograms obtained for each soybean variety presented clear differences that justified the potential use of this method for cultivar characterization. The area percentages obtained were employed as variables for cluster and principal components analysis of these soybeans. The application of these multivariate methods enabled the grouping of the soybeans in different categories. The protein fractions obtained from these soybeans by the application of a fractionation method were also analyzed. The chromatographic profiles obtained enabled the assignment of peaks to the main soybean proteins (7S and 11S globulins). These data were used for the estimation, for the first time, of the 7S and 11S globulin contents in soybean cultivars.
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Affiliation(s)
- María Concepción García
- Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, Alcalá de Henares, Madrid, Spain
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43
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Castro F, García M, Rodríguez R, Rodríguez J, Marina M. Determination of soybean proteins in commercial heat-processed meat products prepared with chicken, beef or complex mixtures of meats from different species. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.067] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Leitner A, Castro-Rubio F, Marina ML, Lindner W. Identification of Marker Proteins for the Adulteration of Meat Products with Soybean Proteins by Multidimensional Liquid Chromatography−Tandem Mass Spectrometry. J Proteome Res 2006; 5:2424-30. [PMID: 16944955 DOI: 10.1021/pr060145q] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Soybean proteins are frequently added to processed meat products for economic reasons and to improve their functional properties. Monitoring of the addition of soybean protein to meat products is of high interest due to the existence of regulations forbidding or limiting the amount of soybean proteins that can be added during the processing of meat products. We have used chromatographic prefractionation on the protein level by perfusion liquid chromatography to isolate peaks of interest from extracts of soybean protein isolate (SPI) and of meat products containing SPI. After enzymatic digestion using trypsin, the collected fractions were analyzed by nanoflow liquid chromatography-tandem mass spectrometry. Several variants and subunits of the major seed proteins, glycinin and beta-conglycinin, were identified in SPI, along with two other proteins. In soybean-protein-containing meat samples, different glycinin A subunits could be identified from the peak discriminating between samples with and without soybean proteins added. Among those, glycinin G4 subunit A4 was consistently found in all samples. Consequently, this protein (subunit) can be used as a target for new analytical techniques in the course of identifying the addition of soybean protein to meat products.
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Affiliation(s)
- Alexander Leitner
- Department of Analytical Chemistry and Food Chemistry, University of Vienna, 1090 Vienna, Austria.
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45
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Castro-Rubio A, García M, Marina M. Rapid separation of soybean and cereal (wheat, corn, and rice) proteins in complex mixtures: Application to the selective determination of the soybean protein content in commercial cereal-based products. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.10.076] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Reversed-phase high-performance liquid chromatography applied to the determination of soybean proteins in commercial heat-processed meat products. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.11.074] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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47
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Castro F, Marina ML, Rodríguez J, García MC. Easy determination of the addition of soybean proteins to heat-processed meat products prepared with turkey meat or pork−turkey meat blends that could also contain milk proteins. ACTA ACUST UNITED AC 2005; 22:1209-18. [PMID: 16356884 DOI: 10.1080/02652030500241959] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The addition of non-meat proteins to processed meat products is limited by regulations. Therefore, this work has investigated the determination of added soybean proteins in commercial heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins. The method consisted of extracting proteins from the meat products in a Tris-HCl buffer (pH 8) and analysing the extract by high-performance liquid chromatography with a linear gradient water-acetonitrile containing 0.05% (v/v) TFA. This method enabled the detection and quantitation of up to 0.08 and 0.28% (w/w), respectively, of soybean proteins (related to 6 g initial product) in these products. Satisfactory precision and recovery data were established. Accuracy was evaluated by a comparison of soybean protein contents determined by the proposed method and the existing AOAC official method based on an enzyme-linked immunosorbent assay (ELISA) from which no statistically significant differences were observed.
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Affiliation(s)
- F Castro
- Facultad de Química, Departamento de Química Analítica, Universidad de Alcalá, E-28871 Alcalá de Henares, Madrid, Spain
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48
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Criado M, Castro-Rubio F, García-Ruiz C, García MC, Marina ML. Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography. J Sep Sci 2005; 28:987-95. [PMID: 16013826 DOI: 10.1002/jssc.200500011] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Perfusion liquid chromatography has been applied in this work to the determination of soybean proteins in commercially available cured meat products, enabling the detection of additions of soybean proteins in cured meat products to which the addition of these vegetable proteins is forbidden and the quantitation of soybean proteins in cured meat products to which the addition of these proteins is allowed up to a certain limit. The analytical methodology is based on a sample treatment (fat extraction and soybean protein solubilization) prior to chromatographic analysis. Fat extraction with acetone and soybean protein solubilization with a buffer solution at basic pH (pH 10 or 9) were necessary to obtain selective and sensitive conditions. Use of water-acetonitrile-trifluoroacetic acid or water-tetrahydrofuran-trifluoroacetic acid linear binary gradients at a flow rate of 3 mL/min, a temperature of 50 degrees C, and UV detection at 280 nm enabled chromatographic analysis of soybean proteins in cured meat products in less than 3 min.
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Affiliation(s)
- Mónica Criado
- Department of Analytical Chemistry, Faculty of Chemistry, University of Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
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49
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Castro-Rubio F, García MC, Rodríguez R, Marina ML. Simple and inexpensive method for the reliable determination of additions of soybean proteins in heat-processed meat products: an alternative to the AOAC official method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:220-226. [PMID: 15656653 DOI: 10.1021/jf049557e] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Despite the existence of an AOAC official method based on an enzyme-linked immunosorbent assay (ELISA) for the determination of additions of soybean proteins in meat products, its use for quantitative assessment is limited. Accordingly, a simple and inexpensive method has been developed and validated in this work. The method involves defatting the meat samples with acetone, solubilization of soybean proteins in a 30 mM Tris-HCl buffer (pH 8) containing 0.5% (v/v) 2-mercaptoethanol, and the identification of two peaks from soybean proteins in the chromatogram obtained by perfusion reversed-phase chromatography and UV detection. Determination of soybean proteins by the proposed method did not suffer from matrix interferences, with a good linear correlation up to a concentration of 12.50 mg/mL soybean proteins being observed. The proposed method was proven to be specific, precise, accurate, robust, and sensitive, making possible the detection and the quantitation of additions of 0.07% (w/w) and 0.25% (w/w), respectively, of soybean proteins in meat products (related to 1 g of initial product). The method has been applied to the determination of the soybean protein content in commercial heat-processed meat products, obtaining results that were statistically similar to those obtained by the official ELISA method but with a higher reliability and simplicity and a lower cost and analysis time.
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Affiliation(s)
- Florentina Castro-Rubio
- Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, 28871 Alcalá de Henares, Madrid, Spain
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50
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Dai Z, Yan F, Yu H, Hu X, Ju H. Novel amperometric immunosensor for rapid separation-free immunoassay of carcinoembryonic antigen. J Immunol Methods 2004; 287:13-20. [PMID: 15099752 DOI: 10.1016/j.jim.2004.01.012] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2003] [Revised: 12/09/2003] [Accepted: 01/05/2004] [Indexed: 11/26/2022]
Abstract
A novel immunosensor for rapid separation-free determination of carcinoembryonic antigen (CEA) in human serum is proposed. The immunosensor is prepared by co-immobilizing thionine and horseradish peroxidase (HRP)-labeled CEA antibody on a glassy carbon electrode (GCE) through covalently binding them to GCE with a glutaraldehyde (GA) linkage. The electrochemical behavior of the immobilized thionine displays a surface-controlled electrode process with an average electron transfer rate constant of 4.74+/-2.99 s(-1). It can be used as an electron transfer mediator for enzymatic activity detection of the HRP-labeled antibody to CEA. After the immunosensor is incubated with CEA solution at 23 degrees C for 40 min, the access of activity center of the HRP to thionine is partly inhibited, which leads to a linear decrease in the catalytic efficiency of the HRP to the oxidation of immobilized thionine by H(2)O(2) at -300 mV over two CEA concentration ranges from 0.5 to 3.0 and 3.0 to 167 ng/ml. Under optimal conditions, the detection limit for the CEA immunoassay is 0.1 ng/ml at three times background noise. The immunosensor shows good accuracy and acceptable storage stability, precision and reproducibility with intra-assay CVs of 6.1% and 5.8% at 2.5 and 50 ng/ml CEA, respectively, and an inter-assay CV of 6.3% at 50 ng/ml. This method is economical and shortens the analytical time, making it potentially attractive for clinical immunoassays.
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Affiliation(s)
- Zong Dai
- Department of Chemistry, Institute of Analytical Science, State Key Laboratory of Coordination Chemistry, Nanjing University, Hankou Lu, Nanjing 210093, PR China
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