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Protein Analysis

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Food Analysis

Part of the book series: Food Analysis ((FSTS))

Abstract

Proteins are an abundant component in all cells, and almost all except storage proteins are important for biological functions and cell structure. Food proteins are very complex. Many have been purified and characterized. Proteins vary in molecular mass, ranging from approximately 5000 to more than a million Daltons. They are composed of elements including hydrogen, carbon, nitrogen, oxygen, and sulfur. Twenty α-amino acids are the building blocks of proteins; the amino acid residues in a protein are linked by peptide bonds. Nitrogen is the most distinguishing element present in proteins. However, nitrogen content in various food proteins ranges from 13.4 to 19.1% (1) due to the variation in the specific amino acid composition of proteins. Generally, proteins rich in basic amino acids contain more nitrogen.

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Authors and Affiliations

  1. Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND, 58105, USA

    Sam K. C. Chang

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  1. Sam K. C. Chang
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Correspondence to Sam K. C. Chang .

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Chang, S.K.C. (2010). Protein Analysis. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_9

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