Linear regression analysis between net protein and Kieldahl-nitrogen. The protein values obtained by various methods are given in Table 2 for each food group: 1.
NP as the sum of amino acid residues; 2. PA as Nx6. These figures are in the same range as those of Lebet et al. Salo-Vadndnen, P, E. Koivistoinen When our general conversion factor of 5. The food group-specific conver- sion factors, as expected, resulted in values matching, well with the NP values within the specific groups. The present off- cial conversion factor of 6.
We recommend that international mea- sures used by appropriate organizations should be re- evaluated with regard to the definitions and methods of determination of proteins in food, feed, raw materials and processed products for scientific and other pur- poses. EEC collaborative studies on a streamlined hydrolysate prepa ration method for amino acid determinations in feedstulfs. Tiererndhr Futtermittekde. AOAC Atwater, W. The availability and fuel value of food materials.
Boisen, S. A eri- tical view on the conversion factor 6. Acta Agric. A Source Book of Agricultural Chem- istry. Chronica Botanica, Waltham, Massachusetts. Code of Federal Regulations Nutrition labeling of food. Off, Fed. Arch, Rec. Parts Condon, G. Amino Acid Analysis.
Theory and Laboratory Techniques Handbook. On nutrition labeling for foodstuffs. Fisher, M. Food and Nutrition Board Recommended Dietary Allowances, 10th edn. Gaitonde, M. Biochem, 92, Gehrke, C. Anal Chem, 70, Gehrke, C. Sample preparation for chroma- tography of amino acids: Acid hydrolysis of proteins J. Chem, 68, Heateote, J. The protein quality of oats. Die Salzmiinder Fatterungsversuche. Jones, D. Kritische Beurteilung der Proteinbestimmung nach der Methode von Kjeldahl aufgrund der Aminosdureanalyse.
Mitt, Gebiete Lebensm. Mason, V. Hydrolysate preparation for amino acid determinations in feed constituents. In Proc. Protein Meta- bolism Nutrition, 1, Ministry of Trade and Industry Regulations Nutrition labelling of food in Finland. Nitrogen to protein conversion factor for ten cereals and six legumes of oilseeds. A reappraisal of its definition and determination.
Variation according to species and to seed protein content. Food Chem. Nielsen, H. Tryptophan determi- nation of food proteins by h. Food Agric. Phillips, R. A scheme for the rapid preparation of protein hydrolyzates for amino acid analysis. Food Sci, 48, , Piombo, G. Automated procedure for routine analysis of tryptophan in cereal and legume food samples. Food Chem, 28, , Rowan, A. Rubner, M. Calorimetrische Untersuchung. Biol, 21, Sachse, J. Forsch, 38, Sosulski, FW.
Amino acid composition and nitrogen-to-proiein conversion factors for grain legumes. Sei, 60, Sosulski, F.
Amino acid compo- sition and nitrogen-to-protein conversion factors for animal and plant foods. J Agric. Tkachuk, R. Nitrogen-to-protcin conversion factors for cereals and oilseed meals. A team of scientists is with you every step of your project. For further information, please get in touch! A particular request? Contact us. Postal Code. Attach a file optional.
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