HOME > EDICIONES > Año 2006, Volumen 56 - Número 3
Trabajos de Investigación
Identificación de proteínas extrínsecas en jamones cocidos por SDS-PAGE: Nivel de detección en sistemas modelo
Laura Beatríz López, Carola Beatríz Greco, Patricia Ronayne de Ferrer y Mirta Eva Valencia
Cátedra de Bromatología. Facultad de Farmacia y Bioquímica. Universidad de Buenos Aires. Buenos Aires-Argentina
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SUMMARY
Identification of extrinsic proteins in boneless cooked ham by SDS-PAGE: Detection level in model systems
Protein extraction and separation in polyacrylamide slab gel electrophoresis with Laemmli system (SDS-PAGE) were used to establish the detection level of protein raw materials in mixtures with porcine meat in boneless cooked ham. Model systems of boneless cooked ham with soy protein isolates, caseinate, skim powdered milk, bovine plasma, porcine plasma and whey proteins were studied. The quantification level of this method was 0.5% for soy protein isolates, caseinate and bovine plasma and 1.0% for porcine plasma, milk powder and whey proteins in boneless cooked ham. The electrophoretic method proved to be useful to identify some proteinic raw materials in porcine meat products and verify compliance with Argentine legislation. It may be used as a control methodology.
Key words: SDS-PAGE, proteins, boneless cooked ham, identification, electrophoresis.
Recibido: 02/06/2006
Aceptado: 05/09/2006
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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