Analysis of Soybean Protein Products in Various Meat Products Using Gel Permeation Chromatography

Abstract

A method was described for the analysis of soybean protein products in meat products, using gel permeation chromatography. This method is based on the analysis of a saccharide component found in soybean protein products which shows the same behavior as starch but is not digested by amylase.When the saccharide component is submitted to gel permeation chromatography, the chromatogram shows a peak around molecular weight 50×10⁴.The height of the peak differs with each kind of soybean protein products but linearity was recognized for respective kind; thus it is possible to make a quantitative determination. Monosaccharides composition of the saccharide component were limited to rhamnose, galactose, glucose, arabinose, xylose in all of the soybean protein products examined. From the quantity and ratio of these monosaccharides composition, it seemed possible to estimate various soybean protein products.
It is not possible to obtain a generalized value as a “peak height” for various soybean protein products, and therefore this method is used only for detecting them in meat products which contain uncharacterized soybean protein products. Quantitative analysis of soybean protein products, however, can be made in cases of the meat products containing those of which “peak height” is known. We applied this method to various meat products samples with varying amounts of various soybean protein products, and got reasonable values with a coefficient of variation less than 12% (one mesurement).