Protein Analysis in Food

  • Aakanchha Jain
  • Richa Jain
  • Sourabh Jain
Part of the Springer Protocols Handbooks book series (SPH)


Proteins are an abundant component in all cells, and almost all except storage proteins are important for biological functions and cell structure. Food proteins are very complex. Many have been purified and characterized. Proteins can be classified by their composition, structure, biological function, or solubility properties. For example, simple proteins contain only amino acids upon hydrolysis, but conjugated proteins also contain nonamino acid components. The solubility as well as functional properties of proteins could be altered by denaturants. The analysis of proteins is complicated by the fact that some food components possess similar physicochemical properties. Numerous methods have been developed to measure protein content. The basic principles of these methods include the determinations of nitrogen, peptide bonds, aromatic amino acids, dye-binding capacity, ultraviolet absorptivity, and light scattering properties.

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© Springer Science+Business Media, LLC, part of Springer Nature 2020

Authors and Affiliations

  • Aakanchha Jain
    • 1
  • Richa Jain
    • 2
  • Sourabh Jain
    • 3
  1. 1.Bhagyoday Tirth Pharmacy CollegeSagarIndia
  2. 2.Centre for Scientific Research and DevelopmentPeople’s UniversityBhopalIndia
  3. 3.Sagar Institute of Pharmaceutical SciencesSagarIndia

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