Answer to Question #73692 in General Chemistry for vaishali

Question

Difference between crude protein and soluble protein

Answer 1

The classic assays for protein concentration in food are the Kjeldahl method and the Dumas method. These tests determine the total nitrogen in a sample. The only major component of most food which contains nitrogen is protein (fat, carbohydrate and dietary fiber do not contain nitrogen). If the amount of nitrogen is multiplied by a factor depending on the kinds of protein expected in the food the total protein can be determined. This value is known as the "crude protein" content.

If the common protein is fermented, it is divided into components that are better soluble in water. That's what it is soluble protein.