This technology can be applied in meat foodstuff treated with heat while most of this kind of analysis is made on raw products or synthetic mixtures.
So far, the only method for meat foodstuff treated with heat (ELISA method) is slow, very expensive and its results are semi-quantitative. This new method is faster, cheaper and the results are reliable and quantitative. It means a huge improvement for the daily analysis and quality control of these products.
Description of the technology
A research group from the Analytical Chemistry and Chemical Engineering Department of Alcala University has developed a method for the detection of soybean proteins in pork products treated with heat. This method is based on liquid chromatography by means of the application of a lineal and binary gradient of high effectiveness of perfusion in reversed-phase. This allows to reach a trustworthy soybean protein quantification. The group is looking for technical cooperation or licensing agreements.
Specifications
The technology is based on an analytical method of liquid chromatography of high effectiveness (CLAE) of perfusion in reversed-phase that allows determining soybean proteins in pork products treated with heat. The meat foodstuff is prepared for analysis in two stages: 1.- The fat is removed with acetone. 2.- Once the fat of the product has been removed and the product is dry, it is made soluble in a tampon, obtaining a solution of the protein extract. In this solution we can find both, soybean and meat proteins. To separate them we use a chromatography in one column perfusion in reversed-phase using two movable steps. The wavelength used is 280nm. We obtain an 8 peak chromatogram in which peaks 2, 3, 5, 6 and 7 are for soybeans proteins and peaks 1, 4 and 8 are a mix of soybean and meat proteins. The quantifying of soybeans proteins is made by the interpolation of the addition of the peak areas 5 and 6 in the calibrated line obtained by using as reference an isolation of soybean protein. This chromatographic analysis is remarkably fast. It is an easy, cheap, fast and reliable process of easy industrial application. It is a big step forward the quality and safety control of food that can be applied in the pork foodstuff processing industry.
Main advantages of its use
Applications
The Technology Transfer Office at Alcalá University serves as a liaison between the University and its socioeconomic environment in terms of research and innovation. It encorages collaboration between research groups from universities and companies/institutions, with the objective to promote and commercialize research results and scientific capabilities.
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- Promote the participation in R & D projects applicants to public calls (regional, national and European).
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