|
| EXAMINATION METHODS FOR PROTEIN CONTENT OF FOOD THICKENING AGENTS |
|
Revised:November 03, 1999
|
| View Full Text View/Add Comment Download reader |
| DOI： |
| KeyWord:Food thickening agents,Protein,Kieldahl method,Thermal conductivity method, |
|
|
| Hits: 2177 |
| Download times: 38 |
| Abstract: |
| For the guar gum,sesbania gum and flaxseed gum,as food thickening agents,produced by Beijing General Research Institute of Mining and Metallurgy,their protein contents are an important index in the quality standard In this paper,two examination methods for protein content,the Kieldahl method and thermal conductivity method,are introduced and compared It has been shown by comparison that two methods are suitable for examination of protein content |
| Close |
|
|
|