Determination of protein and amino acids in food

1.
The composition and content of protein in food

Protein is made up of a variety of different a-amino acids connected to each other through peptide chains, and has a variety of secondary and tertiary structures
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Different foods have different protein content
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2.
The significance and methods of protein determination

Protein is the material basis of life, an important component that constitutes the cell tissue of organisms, and the raw material for organism development and tissue repair.
It plays an extremely important role in regulating physiological functions and maintaining metabolism
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The level of protein content in food is an important indicator of food quality, which is of great significance for evaluating the nutritional value of food, rationally developing and utilizing food resources, improving product quality, optimizing food formulas, guiding economic accounting and controlling production processes
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The principles of protein determination methods can be divided into two categories: one is to use the common properties of proteins, that is, nitrogen content, peptide bond and refractive index to determine protein content; the other is to use specific amino acid residues, acidity and basicity in proteins Groups and aromatic groups to determine protein content
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Related link: Determination of dietary fiber in food