Identification of Vegetable Protein in Animal Protein Products by Urea Polyacrylamide Gel Electrophoresis

Identification of Vegetable Protein in Animal Protein Prducts by Electrophoresis Part 2

Abstract

Urea polyacylamide gel electrophoresis was investigated for quantitative identification of soybean and wheat proteins in animal protein products. Samples were first treated with 10M urea and 2% mercaptoethanol for 3-24hr at room temperature and then applied on pH 3.5 polyacrylamide gel containing 8M urea. The majer protein bands of these proteins were distinguished each other on the electrophoretical patterns, so that it was possible to identify the soybean and wheat proteins at the same time in animal protein products like meat analogues.