297
Pelton, J. T., & McLean, L. R. (2000). Spectroscopic methods for analysis of protein secondary
structure. Analytical Biochemistry, 277(2), 167–176.
Pospiech, M., Tremlová, B., Renčová, E., et al. (2009). Immunohistochemical detection of soya
protein – Optimisation and verification of the method. Czech Journal of Food Sciences,
27(1), 11–19.
Redmile-Gordon, M. A., Armenise, E., White, R. P., et al. (2013). A comparison of two colorimetric assays, based upon Lowry and Bradford techniques, to estimate total protein in soil extracts.
Soil Biology and Biochemistry, 67(100), 166–173.
Righetti, P. G., & Caravaggio, T. (1976). Isoelectric points and molecular weights of proteins: A
table. Journal of Chromatography. A, 127(1), 1–28.
Robb, F. T., Shukla, H. D., & Clark, D. S. (2006). Heat shock proteins in hyperthermophiles. In
Methods in microbiology (Vol. 35, pp. 233–252). London, UK: Academic Press. https://doi.
org/10.1016/S0580- 9517(05)35010- 0
Sáez-Plaza, P., Michałowski, T., Navas, M. J., Asuero, A. G., & Wybraniec, S. (2013). An overview
of the Kjeldahl method of nitrogen determination. Part II. Sample preparation, working scale,
instrumental finish, and quality control. Critical Reviews in Analytical Chemistry, 43, 224–272.
https://doi.org/10.1080/10408347.2012.751787
Sapan, C. V., Lundblad, R. L., & Price, N. C. (1999). Colorimetric protein assay techniques.
Biotechnology and Applied Biochemistry, 29(2), 99–108.
Scopes, R. K. (1974). Measurement of protein by spectrophotometry at 205 nm. Analytical
Biochemistry, 59, 277–282.
Sedmark, J. J., & Grossberg, S. E. (1977). A rapid, sensitive, and versatile assay for protein using
Coomassie brilliant blue G 250. Analytical Biochemistry, 79, 544–552.
Siligardi, G., & Hussain, R. (2017). Circular dichroism, applications. In J. Lindon, G. Tranter,
& D. Koppenaal (Eds.), Encyclopedia of spectroscopy and spectrometry (Vol. 1, 3rd ed.,
pp. 293–298). Oxford, UK: Elsevier.
Simonian, M. H. (2004). Spectrophotometric determination of protein concentration. Current
Protocols in Toxicology. https://doi.org/10.1002/0471140856.txa03gs21
Sokolov, A. V., Zakahrova, E. T., Kostevich, V. A., et al. (2014). Lactoferrin, myeloperoxidase,
and ceruloplasmin: Complementary gearwheels cranking physiological and pathological processes. Biometals, 27, 815–828.
Stoscheck, C. M. (1990). Quantitation of protein. Methods in Enzymology, 182, 50–68.
Warburg, O., & Christian, W. (1942). Isolation and crystallization of enolase. Biochemische
Zeitschrift, 310, 384–421.
Washburn, M. P., Wolters, D., & Yates, I. I. I., Jr. (2001). Large-scale analysis of the yeast proteome
by multidimensional protein identification technology. Nature Biotechnology, 19(3), 242–247.
Whitaker, J. R., & Granum, P. E. (1980). An absolute method for protein determination based on
difference in absorbance at 235 and 280 nm. Analytical Biochemistry, 109, 156–159.
Wieser, H. (1998). Investigations on the extractability of gluten proteins from wheat bread in comparison with flour. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 207, 128–132.
Wieser, H. (2008). Detection of gluten. In E. K. Arendt & F. D. Bello (Eds.), Gluten-free cereal
products and beverages (pp. 47–80). Heidelberg, Germany: Academic Press.
Wieser, H., & Antes, S. (2002). Development of a non-immunochemical method for the quantitative determination of gluten in wheat starch. In M. Stern (Ed.), Proceedings of the 16th meeting of the working group on prolamin analaysis and toxicity (pp. 19–23). Zwickau, Germany:
Verlag Wissenschaftliche Scripten.
Wieser, H., & Seilmeier, W. (2003). Determination of gliadin and gluten in wheat starch by means
of alcohol extraction and gel permeation chromatography. In M. Stern (Ed.), Proceedings of the
17th meeting of the working group on prolamin analaysis and toxicity (pp. 53–57). Zwickau,
Germany: Verlag Wissenschaftliche Scripten.
Wiles, P. G., Gray, I. K., & Kissling, R. C. (1998). Routine analysis of proteins by Kjeldahl and
Dumas methods. Review and interlaboratory study using dairy products. Journal of AOAC
International, 81(3), 620–632.
Recent Advances in Analysis of Food Proteins
Pelton, J. T., & McLean, L. R. (2000). Spectroscopic methods for analysis of protein secondary
structure. Analytical Biochemistry, 277(2), 167–176.
Pospiech, M., Tremlová, B., Renčová, E., et al. (2009). Immunohistochemical detection of soya
protein – Optimisation and verification of the method. Czech Journal of Food Sciences,
27(1), 11–19.
Redmile-Gordon, M. A., Armenise, E., White, R. P., et al. (2013). A comparison of two colorimetric assays, based upon Lowry and Bradford techniques, to estimate total protein in soil extracts.
Soil Biology and Biochemistry, 67(100), 166–173.
Righetti, P. G., & Caravaggio, T. (1976). Isoelectric points and molecular weights of proteins: A
table. Journal of Chromatography. A, 127(1), 1–28.
Robb, F. T., Shukla, H. D., & Clark, D. S. (2006). Heat shock proteins in hyperthermophiles. In
Methods in microbiology (Vol. 35, pp. 233–252). London, UK: Academic Press. https://doi.
org/10.1016/S0580- 9517(05)35010- 0
Sáez-Plaza, P., Michałowski, T., Navas, M. J., Asuero, A. G., & Wybraniec, S. (2013). An overview
of the Kjeldahl method of nitrogen determination. Part II. Sample preparation, working scale,
instrumental finish, and quality control. Critical Reviews in Analytical Chemistry, 43, 224–272.
https://doi.org/10.1080/10408347.2012.751787
Sapan, C. V., Lundblad, R. L., & Price, N. C. (1999). Colorimetric protein assay techniques.
Biotechnology and Applied Biochemistry, 29(2), 99–108.
Scopes, R. K. (1974). Measurement of protein by spectrophotometry at 205 nm. Analytical
Biochemistry, 59, 277–282.
Sedmark, J. J., & Grossberg, S. E. (1977). A rapid, sensitive, and versatile assay for protein using
Coomassie brilliant blue G 250. Analytical Biochemistry, 79, 544–552.
Siligardi, G., & Hussain, R. (2017). Circular dichroism, applications. In J. Lindon, G. Tranter,
& D. Koppenaal (Eds.), Encyclopedia of spectroscopy and spectrometry (Vol. 1, 3rd ed.,
pp. 293–298). Oxford, UK: Elsevier.
Simonian, M. H. (2004). Spectrophotometric determination of protein concentration. Current
Protocols in Toxicology. https://doi.org/10.1002/0471140856.txa03gs21
Sokolov, A. V., Zakahrova, E. T., Kostevich, V. A., et al. (2014). Lactoferrin, myeloperoxidase,
and ceruloplasmin: Complementary gearwheels cranking physiological and pathological processes. Biometals, 27, 815–828.
Stoscheck, C. M. (1990). Quantitation of protein. Methods in Enzymology, 182, 50–68.
Warburg, O., & Christian, W. (1942). Isolation and crystallization of enolase. Biochemische
Zeitschrift, 310, 384–421.
Washburn, M. P., Wolters, D., & Yates, I. I. I., Jr. (2001). Large-scale analysis of the yeast proteome
by multidimensional protein identification technology. Nature Biotechnology, 19(3), 242–247.
Whitaker, J. R., & Granum, P. E. (1980). An absolute method for protein determination based on
difference in absorbance at 235 and 280 nm. Analytical Biochemistry, 109, 156–159.
Wieser, H. (1998). Investigations on the extractability of gluten proteins from wheat bread in comparison with flour. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 207, 128–132.
Wieser, H. (2008). Detection of gluten. In E. K. Arendt & F. D. Bello (Eds.), Gluten-free cereal
products and beverages (pp. 47–80). Heidelberg, Germany: Academic Press.
Wieser, H., & Antes, S. (2002). Development of a non-immunochemical method for the quantitative determination of gluten in wheat starch. In M. Stern (Ed.), Proceedings of the 16th meeting of the working group on prolamin analaysis and toxicity (pp. 19–23). Zwickau, Germany:
Verlag Wissenschaftliche Scripten.
Wieser, H., & Seilmeier, W. (2003). Determination of gliadin and gluten in wheat starch by means
of alcohol extraction and gel permeation chromatography. In M. Stern (Ed.), Proceedings of the
17th meeting of the working group on prolamin analaysis and toxicity (pp. 53–57). Zwickau,
Germany: Verlag Wissenschaftliche Scripten.
Wiles, P. G., Gray, I. K., & Kissling, R. C. (1998). Routine analysis of proteins by Kjeldahl and
Dumas methods. Review and interlaboratory study using dairy products. Journal of AOAC
International, 81(3), 620–632.
Recent Advances in Analysis of Food Proteins