Premium
Nitrogen Conversion Factors for Several Soybean Protein Products
Author(s) -
MORR C. V.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04175.x
Subject(s) - kjeldahl method , conversion factor , nitrogen , chemistry , food science , soy protein , organic chemistry , physics , quantum mechanics
Nitrogen conversion factors, based on amino acid content (Factor Method) and micro‐Kjeldahl nitrogen content (Kjeldahl Method), were computed for defatted soybean flakes, several laboratory isolates, and a commercial soy protein isolate. Computed nitrogen conversion factors were 5.64–6.08 (Kjeldahl Method) and 6.70–6.84 (Factor Method). Individual values for each nitrogen conversion factor did not differ significantly within each group (Factor Method or Kjeldahl Method). In contrast, the difference between the two groups is of major importance to the food industry. The Factor Method is recommended to provide the most accurate conversion factor.