Group 5

Group leader: Manar Ali mohamed

Group members:
1.Sara Mahmoud
2.Hanim Abd-allah
3.Reem Yousif
4.Esraa Kamal
5.Manar Fawzy
6.Manar Ali mohamed
7.Taghreed Faisal
 Group 5

Analysis of
protin in food
 Table of contents
I II III
Introduction Kjeldahl method Dumas method

IV V
Uv mehods conclusion
 I
Introduction
 Proteins

• Are polymers of amino acids

• Are important constituents of food

• Contain essential amino acids which

body cannot synthesize

 Functions of proteins

Growth & maintenance Immunity Energy source Transport

Fluids & electrolytes

Support muscle
balance Hormones & enzymes
contraction
II
Kjeldahl method
 Kjeldahl method

• It is considered to be the standard method of

determining protein concentration.

• A food is digested with a strong acid so that

it releases nitrogen which can be determined
by a suitable titration technique
 principles (NH4)2SO4 + 2 NaOH ® 2NH3 + 2H2O
N(food) ® (NH4)2SO4 a + Na2SO4
nd remain in sol.
nitrogen content is
estimated by
H2BO3- + H+ ® H3BO3

The conc. of hydrogen ions (in moles)

required to reach the end-point is
equivalent to the conc. of nitrogen that
was in the original food

NH3 + H3BO3 (boric acid) ® NH4+ +

H2BO3- (borate ion)
 Advanges & Disadvantges

Standard method globally Doesn’t measure true protein

Use of standard nitrogen

high precision & good correction
reproducibility
Conc. H2so4 at high temperatures
poses a considerable hazard
Easy to compare results
to other labs
Time consuming
III
Dumas method
 Dumas method
An automated instrumental technique has •
been developed to rabidly measure the
.protein conc. of food samples

This technique is based on a method first •

described by a scientist called Dumas over a
century and a half ago

Advantages &
Disadvantages

High initial cost and

it's much faster than
it does not give a
kjeldahl method and it's
measure of the
easy to use
protein
IV
Uv methods
 UV-visible spectroscopy methods
 Types 1 2 3 4 5

 Difference between the tests

(peptide bonds, aromatic side-groups, basic groups and aggregated proteins)

 Principal
1. Calibration curve 2. Use

chemically or
the natural ability of proteins physically modify
proteins
 Advanges & Disadvantges

Necessary to use dilute and

Rapid transparent solutions.

Difficult to quantitatively extract

Simple proteins from certain foods

Sensitive to low concentrations Absorbance depends on the type of

of proteins protein analyzed
 V
conclusion
 UV
Kjeldahl Dumas spectrophotometric HPLC
Standard method
Use for
But Fast
quantification of
• Not measure But • Simple
amino acids
true protein • Costly • not Costly
Accurate
• Not suitable • Not accurate But
But
for all protein Give false readings
Time consuming
types
Presented to you by group 5