Abstract
The nitrogen-to-protein (N-to-P) conversion factor has been popularly used for protein determination in both the basic and applied fields of food and nutrition. This factor originated from the work of Mulder (1839), in which he prepared several proteins in a highly purified state from natural substances and presented a common elemental composition of C40H62N10O12 for protein. Since the nitrogen content of the formula is 16%, its reciprocal, 6.25, was used as a N-to-P factor at that time.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
AACC (1989) Abstracts of the AACC (American Association of Cereal Chemists) 74th Annu Meeting, Washington, DC, pp 211–214
Bailey K (1937) Composition of the myosins and myogen of skeletal muscle. Biochem J 31: 1406–1413
Boisen S, Bech-Anderson S, Eggum BO (1987) A critical view on the conversion factor 6.25 from total nitrogen to protein. Acta Agric Scand 37: 299–304
Dintzis FR, Cavins JF, Graf F, Stahly T (1988) Nitrogen-to-protein conversion factors in animal feed and fecal samples. J Anim Sci 66:5— 11
Gnaiger E, Bitterlich G (1984) Proximate biochemical composition and caloric content calculated from elemental carbon hydrogen nitrogen analysis — a stoichiometric concept. Oecologia 62: 289–298
FAO (1970) Amino acid content of foods and biological data on proteins. FAO Nutritional Studies No 24, Rome
FAO (1972) Amino acid composition tables for use in east asia, Rome
Heathcote JG (1950) The protein quality of oats. Br J Nutr 4:145 —154
Hidvegi M, Tkachuk R (1989) N-to-P factors and amino acid composition of oat and barley bran. In: AACC ( 1989 ), p 213
Japan (1966) The amino acid composition of foods in Japan. Resources Bureau, Science and Technology Agency, Tokyo
Jones DB (1931) Factors for converting percentage of nitrogen in foods and feeds into percentage of proteins. US Dept Agric Circ, No 183, Washington, DC, pp 1–21
Mossé J (1990) Nitrogen to protein conversion factor for ten cereals and six legumes or oilseeds. A reappraisal of its definition and determination. Variation according to species and to seed protein. J Agric Food Chem 38: 18–24
Mulder GJ (1839) Über die Zusammensetzung einiger tierischer Substanzen. J Prak Chem 16: 129–152
Sosulski FW, Imafidon GI (1990) Amino acid composition and nitrogen-to-protein conversion factors for animal and plant foods. J Agric Food Chem 38: 1351–1356
Tkachuk R (1966) Note on the nitrogen-to-protein conversion factor for wheat flour. Cereal Chem 43: 223–255
Tkachuk R (1969) Nitrogen-to-protein conversion factors for cereals and oilseed meals. Cereal Chem 46: 419–423
Yamaguchi M (1979) Studies on determination of amide nitrogen compounds in dairy products. In: Report of the studies on establishment of analytical method for special components of foods (in Japanese), Resources Bureau, Science and Technology Agency, Japan
Yamaguchi M, Matsuno N, Miyazaki M (1976) Studies on determination of amide nitrogen compounds in dairy products. In: Report of the studies on establishment of analytical method for special components of foods (in Japanese), Resources Bureau, Science and Technology Agency, Japan, pp 168 —177
Yamaguchi M, Matsuno N, Miyazaki M (1977), pp 139–144
Yamaguchi M, Matsuno N, Miyazaki M (1978), pp 55–62
Yamaguchi M, Matsuno N, Ohno I, Miyazaki M (1978) Nitrogen-to-protein conversion factors with special regard to food proteins. Abstr 5th Int Congr Food Science and Technology, p 244
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1992 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
Yamaguchi, M. (1992). Determination of the Nitrogen-to-Protein Conversion Factor in Cereals. In: Linskens, H.F., Jackson, J.F. (eds) Seed Analysis. Modern Methods of Plant Analysis, vol 14. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-01639-8_5
Download citation
DOI: https://doi.org/10.1007/978-3-662-01639-8_5
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-01641-1
Online ISBN: 978-3-662-01639-8
eBook Packages: Springer Book Archive