I want a sample preparation method for lowry & biuret method for protein quantification from curd, cheese, paneer that I prepared from ground nut milk. Kjeldahl apparatus is not present in working conditions, so is it possible to quantify protein content by biuret/folin-lowry method?
Dear Kavin,
The Lowry-Biuret method involves reduction of the Folin reagent and oxidation of aromatic residues (mainly tryptophan, also tyrosine). The concentration of the reduced Folin reagent is measured by absorbance at 750 nm.
The important components are Trp and Tyr, as these are the residues that reduce the Folin reagent. If groundnut don´t contains Trp and Tyr in same portion as milk does, then it will be hard to get comparable results. So check the amino acid profile of groundnut and then try to establish a relation.
Regards,
Paul
You can try with the Bradford or Nitrogen combustion (Domas Method) if you just want to see the trend of protein between different treatments. However, to get an exact amount of protein, you might refer to some journals published before that they found the correlation between different methods. And then you might multiply with that factor to get an acceptable amount of protein in your samples.Note that different methods and materials have different correlation factors.
I recommend to you to do a litterature review of the methods of quantification of total proteins, then you choose the method more adapted to the conditions in your lab.
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