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Recalculated Nitrogen Conversion Factors for Several Soybean Protein Products
Author(s) -
MORR C. V.
Publication year - 1982
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.1365-2621.1982.tb05032.x
Subject(s) - kjeldahl method , conversion factor , nitrogen , chemistry , soy protein , food science , amino acid , mathematics , biochemistry , organic chemistry , physics , quantum mechanics
Amino acid composition and micro‐Kjeldahl N contents of various soybean protein products are used for calculating N conversion factors by the Factor Method and Kjeldahl Method. Efforts were made to refine these methods and to minimize the magnitude of the discrepancies within these N conversion factors. Recalculated N conversion factors by the Factor Method ranged from 5.66–5.80, and by the Kjeldahl Method from 5.66–5.79. It is recommended that these conversion factors be used (rather than the common 6.25 factor) for converting N values to protein content in soy protein‐containing products.