Nitrogen‐to‐Protein Conversion Factors for Common Vegetables in Japan

Content Provider	Semantic Scholar
Author	Fujihara, Shinsuke Kasuga, Atsuko Aoyagi, Yasuo
Copyright Year	2001
Abstract	Twenty (JAPANESE) vegetables in Japan were analyzed for total nitrogen, amino acid nitrogen, amide nitrogen, and nonprotein nitrogen and then calculated nitrogen-to-protein conversion factors were calculated. The average conversion factor based on quantitative amino acid composition data was 6.00. However, the use of this factor for estimating protein content led to a considerable difference from estimates based on amino acid residue concentrations, due to the presence of high levels of nonprotein nitrogen. The distribution of protein nitrogen to total nitrogen averaged 73%. Adjusted conversion factors, defined as the proportion of amino acid nitrogen to total nitrogen, averaged 4.39. Protein contents estimated with this factor agreed well with contents determined by amino acid residues. La composition en azote total, en azote contenu dans les aminoacides, les amides et l'azote non proteique a ete ananalysees dans 20 vegetaux japonais, puis le facteur de conversion azote/proteine a ete calcule. La valeur moyenne obtenue est 6.00. La distribution de l'azote proteique par rapport a l'azote total est de 73%. La valeur du facteur de conversion corrige est definie comme la proportion d'azote des acides amines par rapport a l'azote total est de 4,39.
Starting Page	412
Ending Page	415
Page Count	4
File Format	PDF HTM / HTML
DOI	10.1111/j.1365-2621.2001.tb16119.x
Volume Number	66
Alternate Webpage(s)	http://lib3.dss.go.th/fulltext/Journal/Journal%20of%20food%20science/2001%20v.66/no.3/jfsv66n3p0412-0415ms20000730%5B1%5D.pdf
Alternate Webpage(s)	https://doi.org/10.1111/j.1365-2621.2001.tb16119.x
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article