There is no book dealing with food protein analysis exclusively, that is, with the analysis of proteins in the food systeni. This books attempts to lill this niche. Protein analysis comes in two forms: 1) Quantitative analysis, and 2) fractionation and cllaracterization. The first activity is described here. This publication provides a reference for planning, performing and interpreting assays for food proteins. Many approved methods derive from the late-l9th century, but they have undergone rigorous testing and modernization. This book does not focus on reviewing the latest research methods for protein analysis. With the exceptions of Chapters 6 and 7, each of the I4 sell`- contained chapters describes one protein assay principles, practices, and expected results.
This book describes the effect of food processing on protein assay results with the emphasis on how to anmalyze proteins in real foods. A number of "Methods" sections provide instructions for specific tests. Sample pnftreutnlent and clean-up procedures are described. General pretreatment strategies help in the avoidance of interference. More speciñc clean-up methods apply to particular protein assays and are described along with these. Example results, perforniance characteristics, case reports, and practical problems and solutions related to a wide range of foods are detailed in numerous figures, tables, and references.
