Protein Analysis in Food

Protein Determination can be carried out in foods for various purposes:

- Checking the possible required amount of protein in some foods within the framework of relevant regulations and legal limits
- Determining the nutritional value of foods
- Determining some functional properties of proteins
- Determination of the suitability of food for processing
- Determination of general components in foods
- Pricing of foods to be sold
- Determination of the effect of proteins as a result of processes such as sterilization, pasteurization and fermentation performed in foods
- Determination of protein types and structural properties

The most common method used for protein determination in foods is the Kjeldahl method. General Protein Determination methods are as follows.

- Quantitative Methods
- Methods Based on Determination of Total Organic Nitrogen in Foodstuff
- Methods Based on Colorimetric Principles
- Formol Titration Method
- Direct Distillation Method
- Crude Protein Determination with Kjeldahl Method

For Protein Determination in Foods, please contact Nanolab Food Analysis Laboratory.