Proteins are an important constituent of foods and a major source of energy. They contain essential amino-acids like lysine, methionine, etc. There are many different types of proteins which are distinguished by type, number and sequence of amino acids that make up the polypeptide backbone. Proteins also have different molecular structures, nutritional attributes and physiochemical properties. Amino acids that make up the protein are essential for human health but unfortunately the body cannot synthesize them but they have great dietary significance as nutrition. Testing for protein content has become essential because protein content determines the nutritional quality of foods.
Proteins are found naturally in foods and are responsible for the texture of foods like the tenderness of meat or fish products. A number of proteins can be isolated and these are used as food ingredients like gelling agents, emulsifiers, foaming agents and thickeners. As food ingredients they function to provide foods with a desirable appearance, texture and stability. Food proteins that are enzymes can create certain biochemical reactions. These reactions can have either a favourable or detrimental effect on the overall properties of foods. Therefore, through food testing and analysis it is possible to know the type of protein the foods contain, the concentration in which it is present, its molecular structure and its functional properties so foods can be manufactured to have a favourable effect.
The Kjeldahl method is one of the best methods to calculate the protein content in a wide variety of materials which includes food, animal feed, fertilisers, waste water and even fossil fuels. However, it is especially used to find out the percentage of proteins in nutritious substances, meats, fish products, food grains, cereals, etc. Food safety regulations in India state that all products labelled as dietary supplements shall mention on labels all nutritional facts/ nutritional information like content of vitamins, minerals, proteins and energy etc. per serving of 100gm/100 ml of dietary supplements. With the help of the Kjeldahl instrument, it will be convenient to find out the protein content in all types of foods hence to be declared accurately on labels.
ARBRO always tries to get the latest testing instruments in order to carry out precise food analysis. Recently ARBRO has installed the automated Kjeldahl Apparatus in their testing laboratory. The apparatus is named after Johan Kjeldahl who developed this method of calculating the protein content of foods by determining the nitrogen content. The Kjeldahl method of protein analysis is internationally used as the standard method for determination of protein content in foods. It is the preferred method for the estimation of proteins because it has a high degree of precision, universality and reproducibility.
Arbro Pharmaceuticals Pvt Ltd has state-of-the art laboratory equipment and well trained technicians to carry out testing procedures with utmost accuracy. If you would like to use our testing services please feel free to contact us through the contact form or call us now on +91-11-45754575. We will be happy to provide you a proposal for your testing requirements of proteins in dietary supplements, health foods, cereals etc.