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Food Protein Analysis: Quantitative Effects On Processing

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Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Author(s): Richard Owusu-Apenten
Series: Food Science & Technology, 118
Edition: 1
Publisher: CRC Press
Year: 2002

Language: English
Commentary: 40027
Pages: 482

Preface......Page 11
Contents......Page 13
Kjeldahl Method, Quantitative Amino Acid Analysis and Combustion Analysis......Page 19
The Alkaline Copper Reagent: Biuret Assay......Page 65
The Lowry Method......Page 87
The Bicinchoninic Acid Protein Assay......Page 117
The Udy Method......Page 143
The Bradford Method-Principles......Page 187
Bradford Assay-Applications......Page 213
Immunological Assay: General Principles and the Agar Diffusion Assay......Page 239
Speciation of Meat Proteins by Enzyme-Linked Immunosorbent Assay......Page 265
Speciation of Soya Protein by Enzyme-Linked Immunoassay......Page 299
Determination of Trace Protein Allergens in Foods......Page 315
Biological and Chemical Tests for Protein Nutrient Value......Page 359
Effect of Processing on Protein Nutrient Value......Page 399
Protein Digestibility-Corrected Amino Acid Scores......Page 429
Index......Page 465