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Use of phastgel sodium dodecyl sulphate polyacrylamide gel electrophoresis for rapid characterization of soybean proteins in commercial soybean products

Abstract:

Commercial soybean products for human consumption (soybean protein isolate, soybean flour, textured soybean, and soybean powdered milks) are characterized for the first time by Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) using the PhastSystem®, a semi-automatic electrophoretic system. It makes SDS-PAGE very fast and gives very sharp bands that simplify the identification. The time from loading the gel to characterization is less than 1 hour and the resolution is similar to that of large conventional gels. Proteic fractions obtained from these commercial soybean products by using a fractionation procedure described in literature are also analyzed. The electrophoretic patterns of these globulin fractions exhibited some differences which were attributed to the different technological process used for the preparation of each product investigated. Furthermore, the electrophoretic patterns obtained for commercial soybean products enabled the differentiation between products derived from soybean protein isolates and those prepared directly from whole soybeans.