An applicable method for extraction of whole seeds protein and its determination through Bradford's method

Analysis of protein content of food is necessary for quality control and is essential for precise labeling. Protein analysis is an issue of great economic and social fondness. Cereals are one of the most important sources of protein in food, livestock and poultry feed. In this article, the technique of extracting protein in 4 types of grains and measuring it by the Bradford method is discussed. The results obtained from this method are compared with the data obtained by the Kjeldahl method. This comparison showed that the Bradford method is more accurate in measuring proteins. Extraction of protein using NaOH at pH 13 can be used as a modified method to release proteins in soybean meal and consequently a Fast and accurate high-performance laboratory determination method for protein content via the Bradford method. The optimum pH value was identified as that of 13 in optimum temperature 40 degrees C for maximum protein extraction yield (43.6%, w/w). The new method used in this paper has resulted in the measurement of grain protein in the shortest time and with the least toxicity and the highest accuracy.

Automated summary

This article discusses a new method for measuring protein content in grains using the Bradford method, which is compared with the traditional Kjeldahl method. The results show that the Bradford method is more accurate. Additionally, a modified method using sodium hydroxide (pH 13) for protein extraction in soybean meal is proposed, which can achieve maximum protein extraction yield under optimal conditions.