School of Chemistry, New Campus, University of the Punjab, Lahore 54590, Pakistan.
Department of Chemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
Molecules. 2022 Jan 26;27(3):814. doi: 10.3390/molecules27030814.
Protein scarcity is the most vital cause of long-lasting diseases and even untimely deaths in some developing nations. The application of protein in food is advantageous from the point of view of non-toxicity, biocompatibility, and dietary benefits. This study aimed to determine the protein contents of the sprouts of (mung beans), (lentils), and (chickpeas) using the Kjeldahl and Lowry methods. The results obtained from the Kjeldahl method identified protein concentrations of 2.54, 2.63, and 2.19%, whereas the Lowry method results identified protein concentrations of 2.96%, 4.10%, and 1.6% in mung beans, lentils, and chickpeas, respectively. In both the methods, lentils were found to have the highest amount of protein followed by mung beans and chickpeas. Both the Kjeldahl and Lowry methods demonstrated good protein values and low variation in the protein amount in the analyzed samples. Furthermore, the methods had greater sensitivity and comparable experimental variability. The outcomes revealed that assays can be applied for protein analysis in legumes. In the context of a lack of suitable standard procedures for evaluating legumes' compositions, the present study is suitable for food control laboratories. In addition, the studied samples represent a significant source of protein and can be used to fulfil the daily requirements for protein intake and other food applications.
蛋白质缺乏是一些发展中国家长期疾病甚至过早死亡的最主要原因。从无毒、生物相容和饮食有益的角度来看，蛋白质在食品中的应用是有利的。本研究旨在使用凯氏定氮法和 Lowry 法测定绿豆芽、扁豆芽和鹰嘴豆芽中的蛋白质含量。凯氏定氮法的结果表明，绿豆、扁豆和鹰嘴豆中的蛋白质浓度分别为 2.54%、2.63%和 2.19%；而 Lowry 法的结果表明，绿豆、扁豆和鹰嘴豆中的蛋白质浓度分别为 2.96%、4.10%和 1.6%。在这两种方法中，扁豆被发现含有最高量的蛋白质，其次是绿豆和鹰嘴豆。凯氏定氮法和 Lowry 法都显示出良好的蛋白质值和分析样品中蛋白质含量的低变异性。此外，这两种方法具有更高的灵敏度和可比的实验变异性。结果表明，这些测定方法可用于豆类的蛋白质分析。在缺乏评估豆类成分的合适标准程序的情况下，本研究适用于食品控制实验室。此外，所研究的样品是蛋白质的重要来源，可以用于满足蛋白质摄入和其他食品应用的日常需求。
