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Standard Analytical Methods for Protein Analysis in Flour: Insights and Equipment Considerations

This discussion highlights essential resources for standard analytical methods to analyze protein content in flour, referencing organizations like AOAC and AACC. It emphasizes important factors for ensuring quality assurance in labs, including specificity, precision, and the appropriate equipment. With the exploration of reverse-phase and hydrophobic interaction HPLC methods, the text suggests superior approaches for protein separation without denaturation. It also outlines necessary reagents and equipment for different analytical techniques, ensuring reliable and accurate protein analysis in food products.

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Standard Analytical Methods for Protein Analysis in Flour: Insights and Equipment Considerations

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  1. Group study #1 Protein in flour • 111669 백수민 • 111675 김고은 • 121618 장은혜 • 121626 정서영

  2. Q1. Suggest journals or books providing standard analytical method for analysis of following food products . -AOAC (Assiciation of Official Analytical Chemistry) -AACC (Association of Cereal Chemists)

  3. Q2. What should be consider in the lab for "Quality assurance laboratory?" -Specificity / selectivity-Precision -Accuracy -Sample size -Reagents -Equipment -Cost -Time required -Reliability -Need

  4. -Accuracy/ Need Reverse phase HPLC general way to separate protein has quite high recovery rate. while we refine the flour, the protein in it would be denatured. Hydrophobic interaction HPLC recently developed can separate protein without denatured protein So, Hydrophobic interaction HPCL meets a better need than Reverse phase HPLC

  5. -Equipment *The appropriate equipment? In Lowry, we need Spectrophotometer, Voltex mixer In Gel-filtration chromatography, we need GF matrix, GF fractionation buffer, Low-molecular-weight marker

  6. -Reagents The regents to be used in Lowry method

  7. Thank you :D

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