DETECTION OF WHEAT GLUTEN, WHEY-PROTEIN, CASEIN, OVALBUMIN, AND SOY PROTEIN IN HEATED MEAT-PRODUCTS BY ELECTROPHORESIS, BLOTTING, AND IMMUNOPEROXIDASE STAINING

被引：24

|

作者：

JANSSEN, FW

VOORTMAN, G

DEBAAIJ, JA

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1987年 / 35卷 / 04期

关键词：

D O I：

10.1021/jf00076a031

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：563 / 567

页数：5

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共 7 条

[1] RAPID DETECTION OF SOYA PROTEIN, CASEIN, WHEY-PROTEIN, OVALBUMIN AND WHEAT GLUTEN IN HEAT-TREATED MEAT-PRODUCTS BY MEANS OF DOT BLOTTING
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[2] CROSSOVER ELECTROPHORESIS WITH INDIRECT IMMUNOFLUORESCENCE IN THE DETECTION OF SOY PROTEIN IN HEATED MEAT-PRODUCTS
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[3] COMPARATIVE-ANALYSIS FOR THE DETERMINATION OF SOYA PROTEIN, CASEIN AND WHEY-PROTEIN IN HEATED MEAT-PRODUCTS BY MEANS OF ENZYME IMMUNOASSAYS
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[4] HEAT-TREATED MEAT-PRODUCTS - DETECTION OF MODIFIED GLUTEN BY SDS-ELECTROPHORESIS, WESTERN-BLOTTING AND IMMUNOCHEMICAL STAINING
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[5] FUNCTIONALITY OF WHEAT-GERM PROTEIN IN COMMINUTED MEAT-PRODUCTS AS COMPARED WITH CORN GERM AND SOY PROTEINS
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[J]. JOURNAL OF FOOD SCIENCE, 1992, 57 (04) : 829 - 833
[6] COMPARATIVE STUDIES ON THE DETERMINATION OF THE WHEY-PROTEIN AND CASEIN CONTENT IN DAIRY-PRODUCTS BY MEANS OF THE CASEIN PHOSPHORUS METHOD, SDS-ELECTROPHORESIS AND POLAROGRAPHY MILCHWISSENSCHAFT
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[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1989, 44 (05): : 271 - 277
[7] Analysis of polyphenols using capillary zone electrophoresis and HPLC: Detection of soy, lupin, and pea protein in meat products
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (02) : 594 - 602