SELECTIVE-INHIBITION OF LECTIN INDUCED RABBIT ERYTHROCYTE AGGLUTINATION BY HYDROLYSATES OF SKELETAL BEEF PROTEIN

Soybean lectin (SBL) induced agglutination of rabbit red blood cells (RRBC) was selectively inhibited by partial tryptic hydrolysates of beef protein isolate and all‐beef frankfurter. These interactions have been utilized to design a noninstrumental agglutination method to detect nonbeef muscle protein in meat products. The presence of non‐beef muscle proteins in cooked sausages is reflected by a reduced level of inhibition established for the all‐beef skeletal muscle hydrolysate. The method effectively detected the presence of 10‐50% non‐beef proteins (soya, pork, pork rind, chicken, turkey and surimi) substituted in all‐beef frankfurter. Copyright © 1990, Wiley Blackwell. All rights reserved