DEVELOPMENT OF FOOD PROTEIN ANALYSIS
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Abstract
Kjeldahl method is usually well-known for food protein analysis. However, this method has a complex problem particularly in distillation and titration steps. The modified method development, therefore, using colorimetric method was investigated. It was found that it was accu- rate and not significant difference from the standard Kjeldahl method. In fact that Brand's traditional essence of chicken, pork meat and soya milk powder were composed of total nitrogen (1.156 ± 0.110%, 3.24 ± 0.18% and 5.57 ± 0.11% respectively) and protein (7.22 ± 0.68%, 20.23 ± 1.12% and 34.82 ± 0.72% respectively) by using micro-Kjeldahl method. On the other hand, the same samples using colorimetric method were found 1.081 ± 0.060%, 3.20 ± 0.11% and 5.56 ± 0.17% total nitrogen respectively and 6.76 ± 0.38%, 20.01 ± 0.71% and 34.76 ± 1.04% protein content respectively. Thus, it can be concluded that the colorimetric method could be used for food protein analysis as it was accurate, convenient and rapid method
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References
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