I recognised that there are fluctuation about protein contents of functional bakery products in literature. I try to understand it based on food chemistry. For example; %0, %25, 75, 100 quinoa is replaced with wheat flour in cake or bread production. Protein contents of products fluctuated %8, %7, %7, %9 protein. Why this fluctuation happens?
The description of your observations or the observations from others is not quite clear to me.
Nevertheless some points to consider when trying to explain them:
Both sampling errors and analytical errors and their combined effects can be substantial.
Dear C.A. (Kees) Kan,
Firstly, thank you for your feedbacks. For my sample;
1) Protein content of my material is %16 and wheat is %10. Material has higher protein content.
2) 2 repetitions 2 parallels were used for analysing with dumas method 0.025 g sample was used for each sample for procedure.
3) 6.25 is my factor
Yours Sincerely,
Elif Öztürk
Dear Elif
Your answers do lead me to new comments/questions
A couple points besides CA Kan's comments. Make sure you have a good standard curve. For example, Bradford method tend to have a very limited linear range, are your sample read at the middle of the linear region? Protein assay, regardless which method you use, need to be very careful to get it right.
- Badges
- Science topic
- Similar topics
- Agricultural Science
- Agronomy