Dan Alina Florentina, Tifrea Anca Maria, Tita Ovidiu
Rezumat
Scopul studiului a fost determinarea continutului total de proteine din laptele de migdale prin utilizarea unei metode mai putin sensibile la medicamente care interfereaza si sunt mai sensibile la proteine. Doua tipuri de probe de lapte de migdale au fost amestecate cu Reactiv 1/Lowry. Amestecul a fost incubat la temperatura camerei timp de 10 minute. Dupa ce reactivul Folin-Ciocalteau a fost adaugat si amestecul a fost incubat timp de alte 30 de minute, continutul total de proteina a fost analizat colorimetric. Absorbanta a fost masurata pe un spectrofotometru (Shimadzu) la 750 nm. Curba de etalonare s-a realizat folosind o substanta de referinta dupa cum urmeaza: 0,025 mg / ml; 0,05 mg / ml; 0,10 mg / ml; 0,15 mg / ml; 0,25 mg / ml. Rezultatele pentru continutul total de proteine din lapte de migdale s-au situat in jurul valorii de 1,17%
Cuvinte cheie: lapte de migdaleproteineFolin-Ciocalteau
Abstract
The aim of this study was to determinate the total content of protein in almond milk by using a procedure less sensitive to interfering agents and more sensitive to protein. In order to do this, two types of samples of almond milk were mixed with Reagent 1/Lowry reagent. The mixture was incubated at room temperature for 10 minutes. After the Folin-Ciocalteau reagent was added and the mixture was incubated for another 30 minutes, the total content of protein was assayed colorimetrically. The absorbance was measured on a spectrophotometer (Shimadzu Scientific Instruments) at 750 nm. The calibration curve was made using a reference substance as followed: 0,025 mg/ml; 0,05 mg/ml; 0,10 mg/ml; 0,15 mg/ml; 0,25 mg/ml. The results for total content of protein from almond milk were around 1,17 %.
Keywords: almond milkproteinFolin-Ciocalteau
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