fortes
‘TABLE 9. Method 1 for protein slublsy determine
‘on.
“L000 g protein in 250 ml beaker
/ Eg orl sil’ water
212310 28°C.
Md 8. ste Bae
sie poten mapenon a 125 <6
june pl with LN NAOH
we Hcl to pH 4.5 0° 7.0
rransfet no graduated
Splindr and determine toal vos
centage 48020000
oot
i
ae la
eens
bas soarcer
web nt
(Nm tn ya
Sym ponting unis in cis regional prjeet were
Pa sees, New Jerey, New York, Esters
Mase) Research Ce, and Maryand, Te
Regio project, renewed in 1982 lists Mawes
cutee Paci York, Eastern Regional Researcs
Mors, 182 (9).
¢
ad
2 aaa ag propertcs of proteins. AdaIOMA
or fouriog Pulsiication are being plane
seas Meadied are s0y prow, 6H, PTO
; {age albumin), and whey, proven,
(eae apepovine scrum atourin aso may be
Bec archers in Australia and New Zealand
used: Rev neretin such a vente SPEC
he ly hn dem
svposiuM: ASSESSING FUNCTIONALITY OF WHEN PROTEINS a7
-rAMue 10, Method 1 for protein vlubity deter
‘mination.*
Tomi a MNaCl a 23 t0-25°C, $.1cm magne
‘Rirbar in 150ml standard beaker
nije eer apeed co f01™
a sorter
‘adjust pt o olson with 1 NHC ot-1 M MeOH
‘Ad Soo mg protein co vortex co eininie ameS
eadjust pl and stir 1
qusflcaively wanster solation va $02 volumes
eared male ap to mak with 1 M NaC
cent quot of dispersion st 20,000 5 for
So min at 23 0 25°C.
i ee
“Source: Morr, 1982 9)
esemehers. at NZDRI kindly have supplict
aoe of WPC. prepared under catculy
ame) conditions, ‘Thus, « esond cot
spapun 11, Method TIT for proxsin wubiiy deter
‘mination ®
00 mg protein sample in 2¢0-nl beet
€PrStamall amount of 1M NaCl
sogaceitpese wh Bo
ashame stag A
sata
Boyteen
wk epi 1 saon or AN Lat
sages
ay enter apron os
See prec
rer Faget 2000040 10 ine
cer tae om