Quantitation of Soy Protein in Frankfurters by Gel Electrophoresis

A modified Laemmli procedure was utilized to obtain gel electrophoretie resolution of protein components in soy and beef isolates and in processed meat products containing soy protein isolate (SPI). Height and area ratios of selected soy and beef components (α', α‐subunits of β‐conglycinin and actin) were calculated from densitometric scans and compared with similar ratios calculated for soy and beef mixtures of known composition. This method permitted the quantitation of soy protein (±0.14%) in raw and pasteurized frankfurters and should be applicable to other selected soy‐containing meat products.