• Usha Devi

Precise measures of proteins and peptides in whey are necessary in food science, nutritional research and biotechnology. Because whey contains intact proteins and bioactive peptides, choosing the right method for estimating its protein content is very important. The researchers examined four commonly used methods—Lowry, Bradford, Bicinchoninic Acid (BCA) and o-phthaldialdehyde (OPA)—to check how well they measure proteins and peptides in whey fractions prepared from raw milk. Every method was evaluated for its ability to be sensitive, specific, frequently reproducible, and resistant to problems caused by whey components, such as lipids and lactose. It was found that the BCA assay produced the most accurate and stable readings for total proteins (7.89 ± 0.28 mg/mL) and had very little variation (CV = 3.55%). While the Lowry assay is highly sensitive, it tends to detect non-protein compounds. In contrast, the Bradford method was somewhat unreliable and underestimated protein concentrations. Using the OPA assay with peptides, the mean concentration was determined to be 2.84 ± 0.19 mg/mL, indicating that it can better detect the fragments obtained by hydrolysis of proteins. Above all, this study highlights that both the type of sample and objectives of the experiment should determine which assay is selected. General protein measurement usually requires the BCA assay, whereas peptides are measured using the OPA assay. Such insights guide researchers and industry experts in selecting the most suitable analytical method to interpret data from various dairy samples accurately.

whey proteins, peptide estimation, protein quantification, BCA assay, OPA method, dairy analysis

"COMPARATIVE EVALUATION OF PROTEIN AND PEPTIDE ESTIMATION ASSAYS FOR WHEY FRACTIONS FROM RAW MILK", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 1, page no.316-326, January-2019, Available :http://www.jetir.org/papers/JETIR1901J46.pdf

"COMPARATIVE EVALUATION OF PROTEIN AND PEPTIDE ESTIMATION ASSAYS FOR WHEY FRACTIONS FROM RAW MILK", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 1, page no. pp316-326, January-2019, Available at : http://www.jetir.org/papers/JETIR1901J46.pdf