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

Shruti Shukla

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

Shruti Shukla Department of Food Science and Technology, Yeungnam University, Gyeongsan-Si, Gyeongsanbuk-Do 712 749, Republic of Korea.

Keywords: Multiplexing, Protein estimation, Bradford method, Fermented food, Soy sauce

DOI: 10.3329/bjp.v11i1.25796

References

Baynes RD, MacFarlane BJ, Bothwell TH, Siegenberg D, Bezwoda WR. The promotive effect of soy sauce on iron absorption in human subjects. Eur J Clin Nutr. 1990; 44: 419-24.

Feng Y, Cui C, Zhao H, Gao X, Zhao M, Sun W. Effect of koji fermentation on generation of volatile compounds in soy sauce production. Int J Food Sci Tech. 2013; 48: 609-19.

Lioe HN, Selamat J, Yasuda M. Soy sauce and its umami taste: A link from the past to current situation. J Food Sci. 2010; 75: 71-76.

Shon MY, Lee J, Choi JH, Choi SY, Nam SH, Seo KI, Lee SW, Sung NJ, Park SK. Antioxidant and free radical scavenging activity of methanol extract of chungkukjang. J Food Comp Anal. 2007; 20: 113-18.

Yoo SK, Kang SM, Noh YS. Quality properties on soybean pastes made with microorganisms isolated from traditional soybean pastes. Korean J Food Sci Technol. 2000; 32: 1266-70.