Protein Quantification in Complex Matrices

Autor/inn/en	Ramos, Cristiana V.; Samelo, Jaime; Martins, Patri´cia A. T.; Moreno, Maria João
Titel	Protein Quantification in Complex Matrices
Quelle	In: Journal of Chemical Education, 99 (2022) 3, S.1488-1496 (9 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Moreno, Maria João)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0021-9584
DOI	10.1021/acs.jchemed.2c00109
Schlagwörter	Chemistry; Science Instruction; Food; Color; Measurement Techniques + Suchen Sie Ihr Suchwort? Chemie; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; Lebensmittel; Colour; Farbbezeichnung; Farbe; Messtechnik
Abstract	The amount of protein in complex matrices such as food products is an important characteristic, at both a nutritional and a pedagogical level. There are several methods available for protein quantification, from simple UV absorption to mass spectrometry. The most common are based on the interaction of the proteins with colored compounds followed by colorimetric quantification. This work uses an approach in which the protein is first partially purified by precipitation, followed by interaction with Amido Black and colorimetric quantification. This allows the quantification of protein content in several food matrices of increasing complexity. The method used is visually very appealing, raising the interest of students from early ages. On the other hand, the interpretation of the results obtained in the different steps involved is an interesting challenge for higher level students. (As Provided).
Anmerkungen	Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01