Cooperative investigations of Crops Research Division, Agricultural Research Service, U. S. Department of Agriculture, and Department of Flour and Feed Milling Industries, Kansas Agr. Expt. Sta., Manhattan. Contr. No. 490.
Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange-G Dye-Binding Methods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 30, Issue 2, pages 307–311, March 1965
How to Cite
POMERANZ, Y. (1965), Evaluation of Factors Affecting the Determination of Nitrogen in Soya Products by the Biuret and Orange-G Dye-Binding Methods. Journal of Food Science, 30: 307–311. doi: 10.1111/j.1365-2621.1965.tb00307.x
Mention in this publication of a trade product, equipment, or commercial company does not imply its endorsement by the U. S. Department of Agriculture over similar products or companies not named.
The author thanks Archer-Daniels Midland Co., Central Soya Co., General Mills, and A. E. Staley Mfg. Co. for samples used.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- (Ms. rec'd 7/28/64.)
Nitrogen content of soya protein was determined by a modification of the biuret method in which protein extraction and color development occur simultaneously in an alkaline copper tartarate solution and by the orange-G dye-binding method. Percentage of total nitrogen content extracted into the solution increased as total nitrogen content increased. Amount of extracted nitrogen was reduced in coarsely ground or severely heated samples. In finely pulverized and untoasted samples, correlation of Kjeldahl protein with the biuret method of protein estimation was 0.985, and with the dye binding method was 0.989.