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

Authors

  • Shruti Shukla Department of Food Science and Technology, Yeungnam University, Gyeongsan-Si, Gyeongsanbuk-Do 712749

DOI:

https://doi.org/10.3329/bjp.v11i1.25796

Keywords:

Multiplexing, Protein estimation, Fermented food, Soy sauce, Bradford method

Abstract

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

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Author Biography

Shruti Shukla, Department of Food Science and Technology, Yeungnam University, Gyeongsan-Si, Gyeongsanbuk-Do 712749

Assistant Professor

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References

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Shon MY, Lee J, Choi JH, Choi SY, Nam SH, Seo KI, Lee SW, Sung NJ, Park SK. Antioxidant and free radical scavenging activity of methanol extract of chungkukjang. J Food Comp Anal. 2007; 20: 113-18.

Yoo SK, Kang SM, Noh YS. Quality properties on soybean pastes made with microorganisms isolated from traditional soybean pastes. Korean J Food Sci Technol. 2000; 32: 1266-70.

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Published

2015-12-16

How to Cite

Shukla, S. “A Bradford Multiplexing Method for Protein Estimation in Fermented Foods: Soy Sauces”. Bangladesh Journal of Pharmacology, vol. 11, no. 1, Dec. 2015, pp. 24-27, doi:10.3329/bjp.v11i1.25796.

Issue

Vol. 11 No. 1 (2016)

Section

Visual Experiment

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