Proteins (amino acids, peptides, proteins, nitrogen)

Proteins are a major source of energy in foods. Additionally, they contain essential amino acids (such as lysine, methionine, and valine) that cannot be synthesized in the body. Proteins are also major structural food components and determine the texture of meat and fish. Because of this, adding isolated proteins to foods is a technique to provide desirable appearance, texture, and stability. Areas of interest for food analysts include:
  • Individual amino acid determination
  • Peptide composition
  • Protein identification and quantification, using HPLC or molecular spectroscopy techniques (IR and UV)
  • Nitrogen content (Kjeldahl method) as a measure of protein content