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Nitrogen Conversion Factors for Several Soybean Protein Products

C.V. Morr

Open publisher page 16 citations

Abstract

ABSTRACT Nitrogen conversion factors, based on amino acid content (Factor Method) and micro‐Kjeldahl nitrogen content (Kjeldahl Method), were computed for defatted soybean flakes, several laboratory isolates, and a commercial soy protein isolate. Computed nitrogen conversion factors were 5.64–6.08 (Kjeldahl Method) and 6.70–6.84 (Factor Method). Individual values for each nitrogen conversion factor did not differ significantly within each group (Factor Method or Kjeldahl Method). In contrast, the difference between the two groups is of major importance to the food industry. The Factor Method is recommended to provide the most accurate conversion factor.

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What this paper is about

ABSTRACT Nitrogen conversion factors, based on amino acid content (Factor Method) and micro‐Kjeldahl nitrogen content (Kjeldahl Method), were computed for defatted soybean flakes, several laboratory isolates, and a commercial soy protein isolate. Computed nitrogen conversion factors were 5.64–6.08 (Kjeldahl Method) and 6.70–6.84 (Factor Method). Individual values for each nitrogen conversion factor did not differ significantly within each group (Factor Method or Kjeldahl Method). In contrast, the difference between the two groups is of major importance to the food industry. The Factor Method is recommended to provide the most accurate conversion factor.

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Available abstract

ABSTRACT Nitrogen conversion factors, based on amino acid content (Factor Method) and micro‐Kjeldahl nitrogen content (Kjeldahl Method), were computed for defatted soybean flakes, several laboratory isolates, and a commercial soy protein isolate. Computed nitrogen conversion factors were 5.64–6.08 (Kjeldahl Method) and 6.70–6.84 (Factor Method). Individual values for each nitrogen conversion factor did not differ significantly within each group (Factor Method or Kjeldahl Method). In contrast, the difference between the two groups is of major importance to the food industry. The Factor Method is recommended to provide the most accurate conversion factor.

Key concepts: Kjeldahl method, Conversion factor, Nitrogen, Chemistry, Food science, Soy protein, Organic chemistry, Physics

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