Abstract
The protein content of foods can be determined by numerous methods. The Kjeldahl method and the nitrogen combustion (Dumas) method for protein analysis are based on nitrogen determination. Both methods are official for the purposes of nutrition labeling of foods. While the Kjeldahl method has been used widely for over a hundred years, the availability of automated instrumentation for the Dumas method in many cases is replacing use of the Kjeldahl method. This laboratory exercise includes determination of protein by both the Kjeldahl and Dumas methods.
This is a preview of subscription content, log in via an institution to check access.
Resource Materials
Chang SKC, Zhang Y (2017) Protein analysis. Ch. 18. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
AOAC International (2016) Official methods of analysis, 20th edn, (On-line). Method 960.52 (Micro-Kjeldahl method) and Method 992.23 (Generic combustion method). AOAC International, Rockville, MD
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
Copyright information
© 2017 Springer International Publishing
About this chapter
Cite this chapter
Nielsen, S.S. (2017). Protein Nitrogen Determination. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_13
Download citation
DOI: https://doi.org/10.1007/978-3-319-44127-6_13
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-44125-2
Online ISBN: 978-3-319-44127-6
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)