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Sep 11, 2023 · Principle of crude protein content determination. The Kjeldahl procedure can be basically divided into three parts: (1) digestion, (2) distillation, (3) titration. At a temperature of about 370 °C, organic nitrogen is transformed into ammonium during the digestion process.
Jan 1, 2018 · Following the nitrogen determination, crude protein content is calculated using a conversion factor. The original, and still frequently used, conversion factor 6.25 is based on an assumption that the general nitrogen content in food proteins is 16% and that all nitrogen in foods is protein-bound.
Determination of crude protein content – Kjeldahl method Principle Digestion of organic matter with sulfuric acid in the presence of a catalyst, Rendering the reaction product alkaline then distillation and titration of the liberated ammonia, Calculation
Sep 23, 2020 · The correct determination of the protein content of foods is important as, often, as is the case with milk, it determines the economic value of the food product and it can impact the economic feasibility of new industries for alternative protein production.
Protein Determination With the Kjeldahl Method. It is a method based on protein determination by converting free nitrogen to ammonium ions in foods to determine the suitability of foods for the quality standards that are frequently used for protein identification (Saglam and Seydim, 2017).
Jan 1, 2018 · The most commonly used method to quantify protein is based on the assessment of crude protein from overall nitrogen content, using the traditional nitrogen-to-protein conversion factor of 6.25.
Jun 7, 2017 · In the determination of the nutritive value of food proteins, including protein digestibility and protein efficiency ratio (PER), the Kjeldahl or Dumas method with a 6.25 conversion factor is used to determine crude protein content. The PER could be underestimated if a substantial amount of nonprotein nitrogen is present in foods.
