Food Protein Testing Service
Protein is an important nutrient component in food. Protein content is often used as an important indicator to measure the nutritional value of food. Determining the accurate protein content of food can provide data for reasonable diet, help manufacturers and consumers grasp the changes in the nutritional value and quality of food, and ensure the protein needs of different groups of people. Therefore, the detection of protein content is particularly important in food analysis, especially in the dairy industry.
Our experts can provide you with comprehensive food protein testing service. We strictly abide by the quality assurance/quality control plans and regulatory requirements of each country and region to provide you with support. Including but not limited to the following standards and methods: ISO, FDA/BAM, ASTM, AOAC, EU regulations, LFGB, DGCCRF, DM 21/03/1973, JFSL, GB/T and SN.
Food Protein Testing Platform
- Kjeldahl method
Principle: Under the condition of catalytic heating, the protein in food is decomposed. The decomposition product ammonia combines with sulfuric acid to generate ammonium sulfate. Alkalizing distillation frees ammonia. Absorb free ammonia with boric acid. Titrate with sulfuric acid or hydrochloric acid standard titration solution. Multiplying the acid consumption by the conversion factor is the protein content.
The Kjeldahl method is a method to determine the total nitrogen in a compound or mixture. The result of the analysis indicates the crude protein content of the food, because nitrogen also comes from non-protein components.
We have an automatic nitrogen analyzer for automatic digestion, distillation, and titration, which can measure samples in large quantities to ensure the repeatability and accuracy of the test results. At present, automatic nitrogen analyzers are widely used in protein detection such as milk, wheat, rice, soybeans, edible fungi, meat products, and seasonings.
- Dumas (nitrogen combustion)
The combustion method is a faster and safer alternative to the Kjeldahl method and is suitable for all types of food. The basic principle is to cause complete pyrolysis of the sample and determine the nitrogen content in the combustion gas.
This method is an AOAC method. The amount of sample used is small (generally in the range of 5-50 mg). The determination speed is very fast (<5min to complete a sample, much faster than the automatic nitrogen analyzer). The measurement result is accurate. This method is particularly suitable for the determination of solid samples such as grains, beans, milk powder, rice flour, protein powder, etc.
Near-infrared spectroscopy is widely used in the food industry as a quality control tool. Near-infrared spectroscopy technology is based on the characteristic absorption of a substance in the sample to be tested for quantitative detection. It has the advantages of rapid testing, high efficiency, wide application range, good test reproducibility, no reagent contamination, and non-destructive testing. It is suitable for various foods (such as cereals, cereals, meat, dairy products, etc.), especially as a quick method for detecting non-standard milk.
- Dye-binding methods
- Ultraviolet absorption at 280 nm
- Peptide Measurement at 190–220 nm
Acceptable Samples: Nearly all foods and food products.
At Creative Proteomics, our analytical scientists are experienced in food protein testing. After communicating with you about the testing scheme, we will implement it within a quick turnaround time and provide you with an analysis report. If you have any questions or specific needs, do not hesitate to contact us.
* Not intended for personal food safety testing.