Research Article | OPEN ACCESS
Comparative Protein Quantification in Ultra Heat Treated Milk Using Kjeldahl Versus Dye Binding Methods
Wesam Ali B. Pharm and Jouma Zehouri
Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Damascus, Syria
Advance Journal of Food Science and Technology 2018 1:1-5
Received: July ‎14, ‎2014 | Accepted: October ‎12, 2014 | Published: January 25, 2018
Abstract
The goal of this study was to compare a Dye Binding Method with the standard Kjeldahl method in the context of protein determination in Ultra-Heat Treated (UHT) milk. Protein contents were determined in (25) samples of milk collected immediately post- ultra-heath treatment of milk and (25) samples collected after six-month storage at room temperature in Kjeldahl and Amido black methods. Samples digested using concentrated sulfuric acid at high temperatures and assayed using Automated Kjeldahl (Foss, Kjeltec™ 8200). Whereas, undigested samples were mixed with Amido Black a and density of color was measured against Amido black dilution series at wavelength of 620 nm. First stage: the average concentration of protein was (2.9256±0.01193 g/100 mL) versus (2.9396±0.01338 g/100 mL) using Kjeldahl versus Amido Black A respectively, with an average difference of (0,014). The concentrations ranged between (2.890-2.940 g/100 mL) and (2.910-2.960 g/100 mL) with a Coefficient of variation is (0.41%) and (0.46%) for Kjeldahl and Amido Black, respectively. (P) Value >0.0001. Therefore, there are no variances significantly different between two methods. Second stage: First stage: the average concentration of protein was (2.9224±0.03961 g/100 mL) versus (2.932±0.007071 g/100 mL) using Kjeldahl versus Amido Black A, respectively, with an average difference of (0.0096). The concentrations ranged between (2.770- 3.000 g/100 mL) and (2.920- 2.940 g/100 mL) with a Coefficient of variation is (1.36%) and (0.24) for Kjeldahl and Amido Black respectively. (P) Value<0.0001. Therefore, there are variances significantly different between two methods.
Keywords:
Amido black A, Kjeldahl, milk- protein,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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