A Bradford multiplexing method for protein estimation in fermented foods: Soy sauces

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly important in the human diet. Hence, here in the present article, we are focusing a rapid and easy method for quantitative determination of total protein content with multiplex samples in any food products such as soy sauce or other traditional fermented foods. We described a bioassay procedure (Bradford method) for the evaluation of total protein content in foods. This method involves measurement of the protein efficiency ratio under standardized conditions. The experiment will provide researchers a scientific way to determine pretentious quality of variety of foods and/or health supplements. Video Clips of Methodology: Requirement and sample preparation method: 3 min 26 sec Full Screen Alternate Assay procedure: 6 min 4 sec Full Screen Alternate Measurement of absorbance using an ELISA microtiter plate reader: 5 min 1 sec Full Screen Alternat