A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

C. V. MORR; B. GERMAN; J. E. KINSELLA; J. M. REGENSTEIN; J. P.VAN BUREN; A. KILARA; B. A. LEWIS; M. E. MANGINO

doi:10.1111/j.1365-2621.1985.tb10572.x

A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

C. V. MORR, B. GERMAN, J. E. KINSELLA, J. M. REGENSTEIN, J. P.VAN BUREN, A. KILARA, B. A. LEWIS, M. E. MANGINO

Food Science

Research output: Contribution to journal › Article › peer-review

437 Scopus citations

Abstract

A colaborative study was conducted to develop a rapid, simple and reliable procedure for determining the solubility of food protein products, e.g., spray‐dried whey protein concentrate, sodium caseinate, egg white protein and soy protein isolate. The procedure was developed by modifying the nitrogen solubility index (NSI) procedure. Protein content and soluble protein were determined by micro‐Kjeldahl or biuret procedures with standard deviations of 0.83‐4.12 for all proteins except caseinate which had a value of 13.95. Although the biuret and micro‐Kjeldahl procedures generally provided comparable accuracy and precision for protein content and solubility of certain proteins, the biuret procedure exhibited considerable error and variability for other proteins.

Original language	English (US)
Pages (from-to)	1715-1718
Number of pages	4
Journal	Journal of Food Science
Volume	50
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1985.tb10572.x
State	Published - Nov 1985

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.1985.tb10572.x

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title = "A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure",

abstract = "A colaborative study was conducted to develop a rapid, simple and reliable procedure for determining the solubility of food protein products, e.g., spray‐dried whey protein concentrate, sodium caseinate, egg white protein and soy protein isolate. The procedure was developed by modifying the nitrogen solubility index (NSI) procedure. Protein content and soluble protein were determined by micro‐Kjeldahl or biuret procedures with standard deviations of 0.83‐4.12 for all proteins except caseinate which had a value of 13.95. Although the biuret and micro‐Kjeldahl procedures generally provided comparable accuracy and precision for protein content and solubility of certain proteins, the biuret procedure exhibited considerable error and variability for other proteins.",

author = "MORR, {C. V.} and B. GERMAN and KINSELLA, {J. E.} and REGENSTEIN, {J. M.} and BUREN, {J. P.VAN} and A. KILARA and LEWIS, {B. A.} and MANGINO, {M. E.}",

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AU - MORR, C. V.

AU - GERMAN, B.

AU - KINSELLA, J. E.

AU - REGENSTEIN, J. M.

AU - BUREN, J. P.VAN

AU - KILARA, A.

AU - LEWIS, B. A.

AU - MANGINO, M. E.

PY - 1985/11

Y1 - 1985/11

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A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

Abstract

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