A COMPREHENSIVE REVIEW ON THE ANALYSIS OF PROTEINS

P. Pravalika*, Sabitha Sabu, Umed Akhila, Kamireddy Neelavathi

ABSTRACT

Peptides and proteins are large biomolecules composed of long chains of L-amino acids and play key functions in living organisms. It is important to have standardized analytical techniques in order to assess the amount of protein in diet. There are several ways to determine the protein content of food products, including the Bradford, Kjeldahl, Lowry and total amino acid content methods. These biomolecules are characterized using a range of methods, one of which is high-performance liquid chromatography (HPLC), which has been utilized widely. The purpose of this review article is to describe the analytical methods used to determine the protein concentration with its advantages and disadvantages.

Keywords: Protein, amino acid, Kjeldahl method, Dumas method, HPLC, Ion-exchange and Size exclusion chromatography.