The need of accurate estimations of protein quantity and quality has gained further importance because of a new trend of development of protein enhanced products. Kjeldahl and combustion (Dumas) methods are widely accepted for total protein estimation but they lack selectivity and can’t rule out adulteration. Protein digestibility-corrected amino acid score (PDCAAS) is one of recognized option to evaluate protein’s quality. The method requires amino acid analysis to determine amino acid score and true digestibility value. Other options of protein quality evaluation were reviewed.
Sneh D. Bhandari, MPh.D., Director of Chemistry Research, Silliker Inc., Merieux NutriSciences speaking on “Protein Labeling and Quality” at the 2017 Protein Trends & Technologies Seminar.
