Next Article in Journal
Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold
Next Article in Special Issue
Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility
Previous Article in Journal
Determination of Vitamin E in Cereal Products and Biscuits by GC-FID
Previous Article in Special Issue
Predicted Release and Analysis of Novel ACE-I, Renin, and DPP-IV Inhibitory Peptides from Common Oat (Avena sativa) Protein Hydrolysates Using in Silico Analysis
Article Menu

Export Article

Open AccessArticle
Foods 2018, 7(1), 5; doi:10.3390/foods7010005

Protein Determination—Method Matters

Norwegian College of Fishery Science, Faculty of Biosciences, Fisheries and Economics, UIT The Arctic University of Norway, N-9037 Tromsø, Norway
*
Author to whom correspondence should be addressed.
Received: 15 November 2017 / Revised: 13 December 2017 / Accepted: 28 December 2017 / Published: 1 January 2018
(This article belongs to the Special Issue Food Proteins and Bioactive Peptides)
View Full-Text   |   Download PDF [194 KB, uploaded 11 January 2018]

Abstract

The reported protein content of foods depends on the analytical method used for determination, making a direct comparison between studies difficult. The aim of this study was to examine and compare protein analytical methods. Some of these methods require extraction preceding analysis. The efficacy of protein extraction differs depending on food matrices and thus extraction yield was determined. Overall, most analytical methods overestimated the protein contents. The inaccuracies were linked to indirect measurements, i.e. nitrogen determination and subsequent conversion to protein, or interference from other chemical substances. Amino acid analysis is the only protein analysis method where interfering substances do not affect the results. Although there is potential for improvement in regards to the hydrolysis method, we recommend that this method should be the preferred for food protein determination. View Full-Text
Keywords: proteins; amino acids; analytical methods; extraction methods; Kjeldahl; Bradford; Lowry proteins; amino acids; analytical methods; extraction methods; Kjeldahl; Bradford; Lowry
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Mæhre, H.K.; Dalheim, L.; Edvinsen, G.K.; Elvevoll, E.O.; Jensen, I.-J. Protein Determination—Method Matters. Foods 2018, 7, 5.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top