Amino acid diversity as a criterion for choosing optimal calibrator for determining crude protein in biological products

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Doklady Bashkirskogo Universiteta. 2018. Volume 3. No. 4. pp. 490-494.

Authors

Kostileva I. E.*
Kazan Federal University
18 Kremlyovskaya Street, 420008 Kazan, Republic of Tatarstan, Russia
Izotova E. D.
Kazan Federal University
18 Kremlyovskaya Street, 420008 Kazan, Republic of Tatarstan, Russia

Abstract

The paper considered the issue of the diversity and quantitative characteristics of the amino acid composition of cow’s milk using the bioinformatic approach, and the applicability of the Kingsley-Weikselbaum and Lowry methods for determining the total protein content after thermal acid and chlorocalcine coagulation is discussed. Cow’s milk is used as a complex protein system.

Keywords

  • amino acid diversity
  • total protein
  • Kingsley-Weikselbaum method
  • Lowry’s method
  • thermal acid coagulation
  • chloralcium coagulation
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