2015
DOI: 10.3329/bjp.v11i1.25796
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A Bradford multiplexing method for protein estimation in fermented foods: Soy sauces

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. … Show more

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Cited by 7 publications
(4 citation statements)
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“…This method is based on the binding of the Coomassie Brilliant Blue to the protein. Consequently, the amount of blue color produced from protein binding to Coomassie Brilliant Blue reagent is measured at 595 nm which is proportional to the concentration of the protein solution 27,28 . To prepare the Bradford solution, 0.01 g of Coomassie Brilliant Blue G‐250 was dissolved in 5 ml of 95% ethanol.…”
Section: Methodsmentioning
confidence: 99%
See 1 more Smart Citation
“…This method is based on the binding of the Coomassie Brilliant Blue to the protein. Consequently, the amount of blue color produced from protein binding to Coomassie Brilliant Blue reagent is measured at 595 nm which is proportional to the concentration of the protein solution 27,28 . To prepare the Bradford solution, 0.01 g of Coomassie Brilliant Blue G‐250 was dissolved in 5 ml of 95% ethanol.…”
Section: Methodsmentioning
confidence: 99%
“…Consequently, the amount of blue color produced from protein binding to Coomassie Brilliant Blue reagent is measured at 595 nm which is proportional to the concentration of the protein solution. 27,28 To prepare the Bradford solution, 0.01 g of Coomassie Brilliant Blue G-250 was dissolved in 5 ml of 95% ethanol. Then, 10 ml phosphoric acid 85% was added, followed by the addition of distilled water up to 100 ml total volume.…”
Section: Determination Of Protein Levelmentioning
confidence: 99%
“…The microsomal pellets were resuspended in 100 mM PBS (pH 7.4) containing 20% glycerol and stored frozen at −80°C until analysis 22 . The amount of microsomal protein was determined following the method of Bradford 23 using BSA as a standard. The microsomal protein concentration was 17.881 mg/mL in the type 2 diabetic rats and 14.431 mg/mL in the normal rats.…”
Section: Methodsmentioning
confidence: 99%
“…The sample was mixed well, allowed to react for 1 min, and processed for cell counting using a counting Neubauer's chamber. The method reported earlier in the literature (Shukla. 2015) was used for the protein analysis of the samples.…”
Section: Measurement Of Residual Sugar and Intracellular Protein Conc...mentioning
confidence: 99%