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Orange‐G binding as a measure of protein content
Author(s) -
Bunyan J.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100805
Subject(s) - orange (colour) , food science , chemistry , orange g , chromatography , biochemistry , catalysis
Abstract The relationship between the binding of Orange G from solution and crude protein content has been studied for a number of common protein foods. A range of meat meals and whalemeat meals showed correlation between crude protein and dye‐binding, apart from a few completely atypical samples. Among fish meals, soya‐bean and groundnut meals, no atypical samples were found. In all five types of materials, dye was bound by other constituents in addition to protein. A number of isolated samples of other protein sources were also studied. Estimates of crude protein content from dye‐absorption data were not accurate because of variation between meals of the same type.