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Protein Analysis

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Protein content analysis of foods and ingredients is important for a variety of reasons. This chapter covers the instrumentation, principles, procedures, advantages, disadvantages, and applications of various protein analysis methods that are based on the unique characteristics of proteins and amino acids. The Kjeldahl and Dumas methods measure nitrogen. Infrared spectroscopy is based on absorption of a wavelength of infrared radiation specific for the peptide bond. Copper-peptide bond interactions contribute to the analysis by the biuret, Lowry, and bicinchoninic acid (BCA) methods. Specific amino acids are involved in the Lowry, BCA, dye-binding, and UV 280 nm methods. The BCA method also utilizes the reducing power of proteins in an alkaline solution. These and other protein analysis methods differ in their speed and sensitivity. Because of the complex nature of various food systems, problems may be encountered to different degrees in protein analysis by available methods. Certain methods are required as official methods for nutrition labeling, rapid methods may be suitable for quality control purposes, and other very sensitive methods are required for work with a minute amount of protein.

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Change history

  • 23 July 2019

    An error in the production process unfortunately led to publication of the book before incorporating the below corrections. This has now been corrected and approved by the Editor.

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Acknowledgments

The authors thank Dr. Denise Smith of the Washington State University for her contribution of several valuable practice problems and answers to this chapter. We also thank Dr. S. Suzanne Nielsen for her valuable suggestions for improvement of this chapter.

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Authors and Affiliations

  1. Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS, 39762, USA

    Sam K. C. Chang & Yan Zhang

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  1. Sam K. C. Chang
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  2. Yan Zhang
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Correspondence to Sam K. C. Chang .

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Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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© 2017 Springer International Publishing

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Chang, S.K.C., Zhang, Y. (2017). Protein Analysis. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_18

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