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Determination of Total Proteins in Prepared Foods by VIS Colorimetry

This experiment is based on the classic Bio-Chemical Assay for Soluble Proteins called the BRADFORD Method. It involves reacting the Proteins with a "chromophore", or color-reagent, and measuring the resulting complex at 595nm by fixed-wavelength Colorimetry or Scanning Spectrophotometry.

PURPOSE:

To determine the amount of total Solubilized and Hydrolyzed Proteins in Foods by measurement at 595nm after the color reaction, and comparison of the Peak ABS to a series of Albumin Standards.

INSTRUMENTS NEEDED:

· EDU-6320D-SPEC VIS Colorimeter OR EDU-6305-SPEC_ Scanning UV-Vis Spectrophotometer INFO/Buy IT!

· 10mm. square Cuvettes (Poly-Styrene or PMP / disposable-reusable) OR Glass or Quartz Cuvettes

SUPPLIES:

1. Albumin Protein Standards prepared in DI Water at 250PPM, 500PPM, 1000PPM and 1500PPM [Stock in Vial is 1500PPM; make small dilutions from this after reconstituting]
2. Coomassie BB G-250 Blue Protein Dye diluted 1:5 with good DI Water [stable for 60 days only!]
3. 0.1N Hydrochloric Acid [for Sample Hydrolysis]
4. Ethanol [wetting agent for Hydrolysis]
5. Sodium or Potassium Di-Hydrogen Phosphate [for Buffer]

SAMPLES:

· Any Baked Goods

· Egg Whites

· Milk & Cheese or other Food Product with Protein

· Soy / Tofu-based "Health Foods"

· Snacks & Potato Chips

· Some Plant materials

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