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    AOAC 920 - 87 - Kjeldahl Harinas

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    María De Los Ángeles Suárez
    This document describes the AOAC Official Method 920.87 for determining the total protein content in flour. It involves digesting the flour sample with sulfuric acid and mercury to break down proteins into ammonium sulfate. The ammonia is then distilled and titrated with sodium hydroxide to determine the nitrogen content. The percentage of nitrogen is calculated and multiplied by 5.7 to obtain the percentage of crude protein in the original flour sample.

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    AOAC 920 - 87 - Kjeldahl Harinas

    Uploaded by

    María De Los Ángeles Suárez
    411 views1 page
    This document describes the AOAC Official Method 920.87 for determining the total protein content in flour. It involves digesting the flour sample with sulfuric acid and mercury to break down proteins into ammonium sulfate. The ammonia is then distilled and titrated with sodium hydroxide to determine the nitrogen content. The percentage of nitrogen is calculated and multiplied by 5.7 to obtain the percentage of crude protein in the original flour sample.

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    AOAC 920_87 - Kjeldahl harinas

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    AOAC 920_87 - Kjeldahl harinas

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    This document describes the AOAC Official Method 920.87 for determining the total protein content in flour. It involves digesting the flour sample with sulfuric acid and mercury to break down proteins into ammonium sulfate. The ammonia is then distilled and titrated with sodium hydroxide to determine the nitrogen content. The percentage of nitrogen is calculated and multiplied by 5.7 to obtain the percentage of crude protein in the original flour sample.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    411 views1 page

    AOAC 920 - 87 - Kjeldahl Harinas

    Uploaded by

    María De Los Ángeles Suárez
    This document describes the AOAC Official Method 920.87 for determining the total protein content in flour. It involves digesting the flour sample with sulfuric acid and mercury to break down proteins into ammonium sulfate. The ammonia is then distilled and titrated with sodium hydroxide to determine the nitrogen content. The percentage of nitrogen is calculated and multiplied by 5.7 to obtain the percentage of crude protein in the original flour sample.

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    © All Rights Reserved
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    32.1.

    22
    AOAC Official Method 920.87
    Protein (Total) in Flour
    First Action 1920
    Final Action
    Place weighed test portion (0.7–2.2 g) in digestion flask. Add 0.7 g
    HgO or 0.65 g metallic Hg, 15 g powdered K2SO4 or anhydrous
    Na2SO4, and 25 mL H2SO4. If test portion >2.2 g is used, increase
    H2SO4 by 10 mL for each g test portion. Place flask in inclined position
    and heat gently until frothing ceases (if necessary, add small amount of
    paraffin to reduce frothing); boil briskly until solution clears and
    then ≥30 min longer (2 h for test portions containing organic mate-
    rial).
    Cool, add ca 200 mL H2O, cool <25°C, add 25 mL of the sulfide or
    thiosulfate solution, and mix to precipitate Hg. Add few Zn granules to
    prevent bumping, tilt flask, and add layer of NaOH without agitation.
    (For each 10 mL H2SO4 used, or its equivalent in diluted H2SO4, add
    15 g solid NaOH or enough solution to make contents strongly alka-
    line.) (Thiosulfate or sulfide solution may be mixed with the NaOH so-
    lution before addition to flask.) Immediately connect flask to distilling
    bulb on condenser, and, with tip of condenser immersed in standard
    acid and 5–7 drops indicator in receiver, rotate flask to mix contents
    thoroughly; then heat until all NH3 had distilled (≥150 mL distillate).
    Remove receiver, wash tip of condenser, and titrate excess standard
    acid in distillate with standard NaOH solution. Correct for blank deter-
    mination on reagents.

    N, % = [(mL standard acid molarity acid)


    – (mL standard NaOH molarity NaOH)] × 1.4007/g test portion

    Multiply percent N by 5.7 to obtain percent protein.

    © 2000 AOAC INTERNATIONAL

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