proteins

The protein profile of cereals, pseudocereals and legumes

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Cereal grains are a major source of dietary energy and nutrients worldwide. Gluten proteins from wheat (prolamins and glutelins) play a crucial role in the bakery industry. However, gluten also causes a negative response in a small subset of the population which suffers from coeliac disease. This is one reason for the incorporation of alternative … [Read more…]

The quality of meat products – monitoring the content and type of protein in selected fermented meat products

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This thesis focuses on the determination of protein content in selected meat products using the Kjeldahl method, which is suitable for all food categories and is direct, reliable, internationally accepted („arbitrage“) as well as suitable for insoluble proteins. Using a method for the determination of hydroxyproline (according to the standard ISO 3496) we obtained the … [Read more…]