Author(s): Heba Kashour, Lina Soubh

Email(s): hib-1@hotmail.com

DOI: 10.52711/0974-360X.2021.01082   

Address: Heba Kashour*, Lina Soubh
Department of Analytical and Food Chemistry, Faculty of Pharmacy, Damascus University, Damascus, Syria.
*Corresponding Author

Published In:   Volume - 14,      Issue - 12,     Year - 2021


ABSTRACT:
In this study, two analytical methods were used to determinate the protein, the ammonia ion selective electrode method and dye binding method using orange G and the spectrophotometer at ?max 478 nm by determining the linearity, accuracy, precision, limit of detection and limit of quantitation of each. In comparison, the dye binding method was chosen for its accuracy, repeatability, sensitivity (LOD, LOQ) and speed of performance. After that, it was applied to samples of prepared plain yogurt to study effect of different properties (source, heat treatment and type) of used milk on protein content of plain yogurt.


Cite this article:
Heba Kashour, Lina Soubh. Comparative between Ammonia Ion Selective Electrode and Dye Binding Method to study effect of Processing Methods on Protein Content of Plain Yogurt. Research Journal of Pharmacy and Technology. 2021; 14(12):6257-1. doi: 10.52711/0974-360X.2021.01082

Cite(Electronic):
Heba Kashour, Lina Soubh. Comparative between Ammonia Ion Selective Electrode and Dye Binding Method to study effect of Processing Methods on Protein Content of Plain Yogurt. Research Journal of Pharmacy and Technology. 2021; 14(12):6257-1. doi: 10.52711/0974-360X.2021.01082   Available on: https://rjptonline.org/AbstractView.aspx?PID=2021-14-12-12


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