Analytical services of Plant Proteins and Nutrition
Would you like to better understand the functional, technological or nutritional properties of plant-based food ingredients?
We support you with precise analytical services – scientifically sound, practical and tailored to your specific question.
Feel free to contact us at: dienstleistungen.ppn(at)ls.tum.de
Chemical composition
Major components
- Crude protein by Dumas determination (AOAC Official Method 968.06)
- Total fat content by Weibull-Stoldt digestion and hexane extraction (AOAC 963.15)
- Free fat by hexane extraction without digestion
- Crude ash content by incineration at 550°C (AOAC International 923.03)
- Dry matter content by drying oven at 105°C to constant weight (AOAC International 923.10)
- Carbohydrate content by difference
Amino acid profile
- Free amino acids after pre-column derivatisation by RP-HPLC ((EC) No 152/2009 (2009))
- Bound amino acids after hydrolysis
Minor components
- Vicine/convicine – extraction and quantitative analysis by HPLC
- Phytic acid by measuring the released substrate (AACC Method 40-70.01)
- Total phenolic content according to Folin–Ciocalteu
- Total carotenoid content by photometric determination
Endogenous enzyme activities
- Trypsin inhibitors (AOCS Method Ba 12–75)
- Lipase
- Peroxidase
Protein digestibility
- In vitro digestion according to the INFOGEST 2.0 protocol, static model
Techno-functional properties
- Emulsifying capacity
- Water and oil binding capacity
- Protein solubility and product solubility at defined pH values (from pH 2.0 to pH 9.0 in steps of 1.0)
- Foaming properties (foaming capacity, stability, density; measured in the Dynamic Foam Analyser or in the whipping machine)
- Least gelation concentration
- Gelation properties by rheological analysis (viscosity / oscillation measurements)
- Texture profile analysis (TPA) using a texture analyser