A Bradford multiplexing method for protein estimation in fermented foods: Soy sauces

• Main Author: Shruti Shukla
• Format: Article
• Language: English
• Published: Bangladesh Pharmacological Society 2015-12-01
• Series: Bangladesh Journal of Pharmacology
• Subjects: Multiplexing; Protein estimation; Fermented food; Soy sauce; Bradford method
• Online Access: https://www.banglajol.info/index.php/BJP/article/view/25796

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly important in the human diet. Hence, here in the present article, we are focusing a rapid and easy method for quantitative determination of total protein content with multiplex samples in any food products such as soy sauce or other traditional fermented foods. We described a bioassay procedure (Bradford method) for the evaluation of total protein content in foods. This method involves measurement of the protein efficiency ratio under standardized conditions. The experiment will provide researchers a scientific way to determine pretentious quality of variety of foods and/or health supplements.   Video Clips of Methodology: Requirement and sample preparation method: 3 min 26 sec   Full Screen   Alternate Assay procedure: 6 min   4 sec   Full Screen   Alternate Measurement of absorbance using an ELISA microtiter plate reader: 5 min 1 sec   Full Screen   Alternate