Food Protein Analysis: Quantitative Effects On Processing

Front Cover
CRC Press, May 24, 2002 - Technology & Engineering - 488 pages
2 Reviews

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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Contents

PART 1 FUNDAMENTAL TECHNIQUES
1
2 KJELDAHL ANALYSIS
7
3 COLORIMETRIC ANALYSIS OF KJELDAHL NITROGEN
18
4 QUANTITATIVE AMINO ACID ANALYSIS
25
5 COMBUSTION NITROGEN ANALYZERS
29
REFERENCES
38
PART 2 COPPER BINDING METHODS
47
2 THE ALKALINE COPPER REAGENT PROTEIN ASSAY
48
4 APPLICATIONS TO FOOD PROTEIN ANALYSIS
204
REFERENCES
218
PART 4 IMMUNOLOGICAL METHODS FOR PROTEIN SPECIATION
221
2 IMMUNOLOGICAL METHODS
225
3 SPECIATION OF PROTEINS BY AGAR GEL DOUBLE IMMUNODIFFUSION ASSAY
230
REFERENCES
241
SPECIATION OF MEAT PROTEINS BY ENZYMESLINKED IMMUNOSORBENT ASSAY 1 INTRODUCTION
247
2 RAW MEAT SPECIATION BY INDIRECT ELISA
252

3 CHEMISTRY OF THE ALKALINE COPPER REAGENT PROTEIN ASSAY
50
4 INTERFERENCE COMPOUNDS
53
5 SAMPLE PRETREATMENT AND AVOIDING INTERFERENCES
55
6 THE MICROBIURET OR ULTRAVIOLET BIURET PROTEIN ANALYSIS
56
7 APPLICATIONS OF THE ACR SOLUTION FOR FOOD PROTEIN ANALYSIS
57
REFERENCES
64
THE LOWRY METHOD 1 INTRODUCTION
69
2 THE LOWRY PROTEIN ASSAY
70
3 CHEMISTRY OF THE LOWRY ASSAY
73
4 CALIBRATION FEATURES
77
5 INTERFERENCE COMPOUNDS
80
6 SAMPLE PRETREATMENT AVOIDING INTERFERENCES AND ENSURING ACCURACY
86
7 APPLICATIONS OF LOWRY ASSAYS TO FOOD PROTEIN ANALYSIS
87
REFERENCES
93
THE BICINCHONINIC ACID PROTEIN ASSAY 1 INTRODUCTION
99
2 THE BCA PROTEIN ASSAY
103
3 CHEMISTRY OF THE BCA PROTEIN ASSAY
105
4 CALIBRATION FEATURES
109
5 INTERFERENCE COMPOUNDS
110
6 SAMPLE PRETREATMENT AVOIDING INTERFERENCE ENSURING ACCURACY
112
7 AUTOMATED BCA PROTEIN ASSAYS
113
8 APPLICATIONS OF THE BCA ASSAY TO FOOD PROTEIN ANALYSIS
116
REFERENCES
121
DYE BINDING METHODS
125
2 THE UDY METHOD
127
3 SOLIDPHASE DYEBINDING ASSAYS
131
4 THE CHEMISTRY OF DYEBINDING PROTEIN ASSAYS
133
5 INTERFERENCE COMPOUNDS AND THEIR AVOIDANCE
147
REFERENCES
160
THE BRADFORD METHODPRINCIPLES 1 INTRODUCTION
169
2 THEORY OF THE BRADFORD ASSAY
171
3 EFFECT OF PROTEINDYE BINDING PARAMETERS ON THE BRADFORD ASSAY
183
4 LINEARIZATION PLOTS FOR THE BRADFORD ASSAYS
184
6 SOLIDPHASE DYEBINDING ASSAYS
185
7 INTERFERENCE COMPOUNDS AND SAMPLE PRETREATMENT
186
REFERENCES
191
BRADFORD ASSAYAPPLICATIONS 1 INTRODUCTION
195
3 PERFORMANCE CHARACTERISTICS OF CBBG DYEBINDING ASSAYS
201
3 RAW MEAT SPECIATION BY SANDWICH ELISA
255
4 MUSCLE PROTEIN ANTIGENS FOR ELISA
257
5 COOKED MEAT ANALYSIS BY ELISA
260
6 MONOCLONAL ANTIBODIES FOR MEAT SPECIATION
265
7 FISH AND SEAFOOD IDENTIFICATION BY ELISA
268
8 PERFORMANCE CHARACTERISTICS FOR DIFFERENT ELISA FORMATS
270
9 MEAT TESTING FOR TRANSMISSIBLE SPONGIFORM ENCEPHALOPATHY AGENTS
271
REFERENCES
274
SPECIATION OF SOYA PROTEIN BY ENZYMELINKED IMMUNOSAY 1 INTRODUCTION
281
3 STRUCTURE DENATURATION AND RENATURATION OF SOYBEAN PROTEINS
285
4 SOLVENTEXTRACTABLE SOYBEAN PROTEIN
289
6 OTHER NONMEAT PROTEINS
292
DETERMINATION OF TRACE PROTEIN ALLERGENS IN FOODS 1 INTRODUCTION
297
2 SOYA BEAN PROTEIN ALLERGENS
301
3 PEANUTS
305
4 WHEAT AND RELATED CEREALS
312
REFERENCES
329
PART 5 PROTEIN NUTRIENT VALUE
341
2 HUMAN AND OTHER IN VIVO ASSAYS FOR PROTEIN NUTRIENT VALUE
346
3 SMALL ANIMAL BIOASSAYS FOR PROTEIN NUTRIENT VALUE
348
4 IN VITRO METHODS FOR ASSESSING PROTEIN NUTRIENT VALUE
354
5 PROTEIN DIGESTIBILITY
366
REFERENCES
374
EFFECT OF PROCESSING ON PROTEIN NUTRIENT VALUE 1 INTRODUCTION
381
3 INFANT FORMULAS
384
4 FEEDSTUFFS AND CONCENTRATES FOR LIVESTOCK
386
5 LEGUMES AND OILSEEDS
393
6 CEREAL AND CEREAL PRODUCTS
398
7 IMPROVING CEREAL PROTEIN QUALITY BY SCREENING
401
REFERENCES
402
PROTEIN DIGESTIBILITYCORRECTED AMINO ACID SCORES 1 INTRODUCTION
411
3 PROTEIN DENATURATION
414
4 CHEMICAL DETERIORATION OF PROTEIN INGREDIENTS
416
5 MATRIX EFFECTS ON THE RATE OF DETERIORATION OF PROTEIN INGREDIENTS
420
6 PROTEIN DIGESTIBILITYCORRECTED AMINO ACID SCORES PDCAAS
427
REFERENCES
440
INDEX
447
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