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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)
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
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.

AMA Style

Mæhre HK, Dalheim L, Edvinsen GK, Elvevoll EO, Jensen I-J. Protein Determination—Method Matters. Foods. 2018; 7(1):5.

Chicago/Turabian Style

Mæhre, Hanne K., Lars Dalheim, Guro K. Edvinsen, Edel O. Elvevoll, and Ida-Johanne Jensen. 2018. "Protein Determination—Method Matters" Foods 7, no. 1: 5.

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