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Reliable quantitative techniques for assessing protein content in food products and ingredients are crucial for ensuring food quality and safety. A variety of protein quantification methods have been developed, each grounded in distinct principles and necessitating unique laboratory setups. This chapter describes the protocols for quantifying the crude protein content in plant-based samples based on their nitrogen content using Kjeldahl and Dumas methods, as well as the analysis of soluble proteins using bicinchoninic acid, biuret, Bradford, Lowry, and ultraviolet absorption methods.

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Quantification of Crude and Soluble Protein Content

  • 章节

  • 发表日期：

    2025年

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  • Changqi Liu,
  • Jing Zhao,
  • Sahil Gupta,
  • Marta Carrillo

摘要

Reliable quantitative techniques for assessing protein content in food products and ingredients are crucial for ensuring food quality and safety. A variety of protein quantification methods have been developed, each grounded in distinct principles and necessitating unique laboratory setups. This chapter describes the protocols for quantifying the crude protein content in plant-based samples based on their nitrogen content using Kjeldahl and Dumas methods, as well as the analysis of soluble proteins using bicinchoninic acid, biuret, Bradford, Lowry, and ultraviolet absorption methods.