ULTRAVIOLET SPECTROPHOTOMETRIC DETERMINATION OF PROTEIN IN SOME FOOD PRODUCTS
1971; Wiley; Volume: 36; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.1971.tb06401.x
ISSN1750-3841
Autores Tópico(s)Meat and Animal Product Quality
ResumoSUMMARY— The spectrophotometric method of estimating the protein content of whole milk at wavelength 280 nm (Nakai and Le, 1970) was modifed for corned beef, flour, bean and egg yolk. A clear solution was obtained by adding 50% sulfuric acid or 2N sodium hydroxide with and without 7–8M urea depending on solubility of the food products. The protein content was calculated from the absorbance at 280, 243 or 215 nm on o spectrophotometer. The correlation coefficient between the absorbance and the protein by Kjeldahl method was 0.99, 0.99, 0.99 and 0.99 with the coefficient of variability of Kjeldahl protein for absorbance of 1.8, 4.1, 3.8 and 4.1% for bean, corned beef, egg yolk and flour, respectively.
Referência(s)