270
underestimation of protein content (Li-Chan and Lacroix 2018). Certain unknown
proteins from food sources are prone to showing allergic reaction but because of
their extensive use, their detection and analysis are important. More recently, a
number of newer protein sources like recombinant therapeutic proteins and peptides
are being incorporated in the market and their analysis and estimation is necessary
due to the potential complexity of product degradation during pre-formulation and
formulation studies that compromise protein integrity, leading to a potentially harmful, unstable product. To address this issue, new techniques such as capillary electrophoresis (CE) based separation techniques has become a popular choice for the
separation and analysis of therapeutic proteins and peptides (Creamer et al. 2014).
A wide array of different analytical methods has been developed throughout the
years for analysis of proteins. However, recent developments in protein analyses
have been mainly in innovative instrumental modification simulated by rapid development in molecular biology that deals with minute quantity of protein preferably
in the range of milligram to microgram and with high activity. These methods either
improve existing ones or develop new approaches to old methods in order to generate information more quickly, accurately and economically. These methods are
highly sensitive even detecting as low as nano mole (10
−9
mole) amount of protein.
Some of the oldest and significant methods for protein analysis are mentioned in
Table 1.
The aim of this chapter is to present an overview of recent and most cited methods of food protein analysis such as spectrophotometric, immunobiological, chemical and chromatographic methods, their techniques and usefulness with an aim to
Table 1 Chronological order
of food protein analysis
techniques
Technique/eponym
Date
Dumas method
1831
Nesseler reagent
1843
Biuret method
1849
Bethelot method (alkali-phenol reagent) 1859
Kjeldahl method
1883
Folin-Ciocalteu
1927
Dye-binding
1944
Lowry method
1951
Direct alkaline distillation
1960
NIR (near infrared reflectance)
1960
Modified Berthelot reaction
1971
Modified Lowry method
1975
Bradford method (Commassic blue
dye-binding method)
1976
BCA(Bicinchoninic acid)method
1985
3-(4-Carboxy benzyl)
quinoline-2-carboxaldehyde
1997
Source: Owusu-Apenten (2002), You et al. (1997),
Simonian (2004), Nobel and Bailey (2009)
M. Manzoor et al.
underestimation of protein content (Li-Chan and Lacroix 2018). Certain unknown
proteins from food sources are prone to showing allergic reaction but because of
their extensive use, their detection and analysis are important. More recently, a
number of newer protein sources like recombinant therapeutic proteins and peptides
are being incorporated in the market and their analysis and estimation is necessary
due to the potential complexity of product degradation during pre-formulation and
formulation studies that compromise protein integrity, leading to a potentially harmful, unstable product. To address this issue, new techniques such as capillary electrophoresis (CE) based separation techniques has become a popular choice for the
separation and analysis of therapeutic proteins and peptides (Creamer et al. 2014).
A wide array of different analytical methods has been developed throughout the
years for analysis of proteins. However, recent developments in protein analyses
have been mainly in innovative instrumental modification simulated by rapid development in molecular biology that deals with minute quantity of protein preferably
in the range of milligram to microgram and with high activity. These methods either
improve existing ones or develop new approaches to old methods in order to generate information more quickly, accurately and economically. These methods are
highly sensitive even detecting as low as nano mole (10
−9
mole) amount of protein.
Some of the oldest and significant methods for protein analysis are mentioned in
Table 1.
The aim of this chapter is to present an overview of recent and most cited methods of food protein analysis such as spectrophotometric, immunobiological, chemical and chromatographic methods, their techniques and usefulness with an aim to
Table 1 Chronological order
of food protein analysis
techniques
Technique/eponym
Date
Dumas method
1831
Nesseler reagent
1843
Biuret method
1849
Bethelot method (alkali-phenol reagent) 1859
Kjeldahl method
1883
Folin-Ciocalteu
1927
Dye-binding
1944
Lowry method
1951
Direct alkaline distillation
1960
NIR (near infrared reflectance)
1960
Modified Berthelot reaction
1971
Modified Lowry method
1975
Bradford method (Commassic blue
dye-binding method)
1976
BCA(Bicinchoninic acid)method
1985
3-(4-Carboxy benzyl)
quinoline-2-carboxaldehyde
1997
Source: Owusu-Apenten (2002), You et al. (1997),
Simonian (2004), Nobel and Bailey (2009)
M. Manzoor et al.