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Keywords:

  • SDS-PAGE;
  • ELISA;
  • soya protein;
  • meat products;
  • collaborative study

Abstract

The results are reported of a collaborative study in which five meat products containing different known levels of one of five different commercial soya ingredients, together with a blind duplicate and a blank, were analysed for soya protein by 26 laboratories in 10 European countries. Two techniques were tested: the sodium dodecylsulphate-polyacrylamide gel electrophoresis (SDS-PAGE) method of Armstrong et al. (J. Food Technol. 1982, 17, 327–337) and the enzyme-linked immunosorbent assay (ELISA) method of Hitchcock et al. (J. Sci. Food Agric. 1981, 32, 157–165). It was concluded that both methods give zero blanks and similar interlaboratory variances; SDS-PAGE gives more repeatable intralaboratory data, while ELISA gives more accurate determinations. The results reflect significant progress to an interim stage of methodology development; both methods are useful, but require further refinements to make them generally acceptable for control purposes.