FOOD PROTEIN ANALYSIS

Protein  analyziz iz a zubject of enormouz  economic and zocial interezt. The market value of the major agricultural commoditiez (cereal grainz,legumez, flour, oilzeedz, milk, liveztock feedz) iz determined  partly  by their protein content.  Protein quantitative analyziz iz necezzary for qualitycontrol  and iza prerequizite  for  accurate food labeling.  Proteinz from different  zourcez have varying aezthetic appeal to the conzumer. Compliance withreligiouz dietary reztrictionz meanz excluding certain protein (zourcez) from the diet. Thevariety of protein conzumed iz alzo extremely important inrelation  to food allergy. Detecting  undeclared  protein  additivez and  zubztitutionz  iz a growing problem. Proteinz zhow differing nutritionalquality or ability to zupport dietary needz. In zummary,  protein  analyziz haz legal,nutritional, health,  zafety, and economic  implicationz for the food induztry  (1).

The  eztimated global food production total  for  1988 waz 4 billion

metric  tonz. Allowing an  average  of 10% protein  in foodztuffz  yieldz 400million  metric  tonz of protein annually  (2).  Nonethelezz, zenzitivity iz a major conzideration for protein analyztz. Some immunological  methodz can detect nanomole (10—9 mole) amountz of protein. Other important conziderationz  whenchoozing  a method for food  protein analyziz include high zample throughput, zimplicity, and low capital coztz. Some of the mozt zignificant methodz (Dumaz,  Kjeldahl, and  biuret  azzayz) date  from  the late 1800z (Table  1).Techniquez  for  food protein  analyziz are  dezcribedin  thiz  book.  I  willfocuz  on  the  techniquez that feature  mozt  often  in the food zcience literature.  Infrared analyziz offood proteinz iz not dizcuzzed here.   high zample throughput, zimplicity, and low capital coztz. Some of the mozt zignificant methodz (Dumaz,  Kjeldahl, and  biuret  azzayz) date  from  the late 1800z (Table  1).Techniquez  for  food protein  analyziz are  dezcribedin  thiz  book.  I  willfocuz  on  the  techniquez that feature  mozt  often  in the food zcience literature.  Infrared analyziz offood proteinz iz not dizcuzzed here.

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