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2009•International Archives of Allergy and Applied ImmunologyRequires access

Detection of Soy Protein in Soy Lecithin, Margarine and, Occasionally, Soy Oil

Oscar Orlando Porras, Birgitta Carlsson, S. P. FÄLLSTRÖM, L. Å. HANSON

Open publisher page 49 citations

Abstract

Samples of soy lecithin, soy oil and margarine were tested for the presence of soy proteins by an inhibition technique using ELISA. All but one of the soy lecithin samples contained soy protein, as did some of the soy oil and margarine samples. The positive margarines contained only about 25% as much soy protein as the soy lecithin preparations. The presence of soy proteins in these soy products might account for hitherto unrecognized exposure to soy proteins in various foods.

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What this paper is about

Samples of soy lecithin, soy oil and margarine were tested for the presence of soy proteins by an inhibition technique using ELISA. All but one of the soy lecithin samples contained soy protein, as did some of the soy oil and margarine samples. The positive margarines contained only about 25% as much soy protein as the soy lecithin preparations. The presence of soy proteins in these soy products might account for hitherto unrecognized exposure to soy proteins in various foods.

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OpenAlex reports 49 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Samples of soy lecithin, soy oil and margarine were tested for the presence of soy proteins by an inhibition technique using ELISA. All but one of the soy lecithin samples contained soy protein, as did some of the soy oil and margarine samples. The positive margarines contained only about 25% as much soy protein as the soy lecithin preparations. The presence of soy proteins in these soy products might account for hitherto unrecognized exposure to soy proteins in various foods.

Key concepts: Soy protein, Food science, Soy milk, Soy bean, Chemistry, Soy flour, Lecithin, Tryptic soy broth

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