Quantification of Soy Proteins by Association of Immunohistochemistry and Video Image Analysis
Soy proteins are used in products of pork butchery for their binding properties and/or their protein content. French legislation limits the addition of binding proteins to 2% in some meat products. Current detection methods are unable to quantify vegetable proteins in these products: the results differ according to the manufacturing process. We have developed a method to quantify these proteins by using immunohistochemical techniques associated with image analysis. This process is based on measuring the areas occupied by labeled soy proteins in sections mounted on slides, and not on estimating amounts of proteins in solution.
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Document Type: Research Article
Publication date: March 1, 1999