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Quantitative analysis of soybean protein content by terahertz spectroscopy and chemometrics

Published:2021-01 Issue: Volume:208 Page:104199
ISSN:0169-7439
Container-title:Chemometrics and Intelligent Laboratory Systems
language:en
Short-container-title:Chemometrics and Intelligent Laboratory Systems

Author:

Wei Xiao,Li Song,Zhu Shiping,Zheng Wanqin,Zhou Shengling,Wu Weiji,Xie Zhiyong

Funder

Graduate Scientific Research and Innovation Foundation of Chongqing

National Natural Science Foundation of China

Natural Science Foundation of Chongqing

Publisher

Elsevier BV

Subject

Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry

Reference41 articles.

1. Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties;James;Food Chem.,2016

2. Determination of the soybean protein content in soybean liquid milks by reversed-phase HPLC;García;J. Liq. Chromatogr. Relat. Technol.,2000

3. Kjeldahl nitrogen analysis as a reference method for protein determination in dairy products;Lynch;J. AOAC Int.,1999

4. Comparison of total protein concentration in skeletal muscle as measured by the Bradford and Lowry assays;Seevaratnam;J. Biochem.,2009

5. A practical method for extending the biuret assay to protein determination of corn-based products;Liu;Food Chem.,2017

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