Recalculated Nitrogen Conversion Factors for Several Soybean Protein Products
Author:
- C. V. MorrCMC. V. Morr
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (5) , 1751-1752
Abstract
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.Keywords
This publication has 3 references indexed in Scilit:
- Nitrogen Conversion Factors for Several Soybean Protein ProductsJournal of Food Science, 1981
- AMINO ACID COMPOSITION AND NITROGEN-TO-PROTEIN FACTORS FOR GRAIN LEGUMESCanadian Journal of Plant Science, 1980
- Amino Acid Composition of Oilseed Meals and Protein IsolatesCanadian Institute of Food Science and Technology Journal, 1973