Food Protein Analysis: Qualitative Effects on Processing

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Overview

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.

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Editorial Reviews

From The Critics
Describes 13 methods for analyzing food proteins assays that fall under the categories of copper binding methods, dye binding methods, immunological methods for protein speciation, and protein nutrient value. Written by a professor at Pennsylvania State University, the handbook outlines the principles behind each method, calibration graphs, interference compounds, sample pre-treatment, performance characteristics, and primary applications. Topics include the Lowry method, the Bradford method, speciation of soya protein by enzyme- linked immunoassay, determination of trace protein allergens in food, and protein digestibility-corrected amino acid scores. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780824706845
  • Publisher: CRC Press
  • Publication date: 5/1/2002
  • Series: Food Science and Technology Series
  • Pages: 488
  • Product dimensions: 6.14 (w) x 9.21 (h) x 1.06 (d)

Table of Contents

Preface
Pt. 1 Fundamentals Techniques
Ch. 1 Kjeldahl Method, Quantitative Amino Acid Analysis and Combustion Analysis 1
Pt. 2 Copper Binding Methods
Ch. 2 The Alkaline Copper Reagent: Biuret Assay 47
Ch. 3 The Lowry Method 69
Ch. 4 The Bicinchoninic Acid Protein Assay 99
Pt. 3 Dye Binding Methods
Ch. 5 The Udy Method 125
Ch. 6 The Bradford Method - Principles 169
Ch. 7 Bradford Assay - Applications 195
Pt. 4 Immunological Methods for Protein Speciation
Ch. 8 Immunological Assay: General Principles and the Agar Diffusion Assay 221
Ch. 9 Speciation of Meat Proteins by Enzyme-Linked Immunosorbent Assay 247
Ch. 10 Speciation of Soya Protein by Enzyme-Linked Immunoassay 281
Ch. 11 Determination of Trace Protein Allergens in Foods 297
Pt. 5 Protein Nutrient Value
Ch. 12 Biological and Chemical Tests for Protein Nutrient Value 341
Ch. 13 Effect of Processing on Protein Nutrient Value 381
Ch. 14 Protein Digestibility-Corrected Amino Acid Scores 411
Index 447
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