ABSTRACT
The principles of the Bradford assay (1) are discussed in Chapter 6. Applications of the Bradford assay for food protein analysis are discussed in this chapter. Section 2.2 introduces several modifications of the Bradford assay designed to increase its compatibility with buffer salts, reduce protein-protein variations in results, and enable analysis of detergent-containing samples. Protein precipitation using the TCA-DOC method is not suitable for the Bradford assay. Section 2.3 describes several protein precipitation methods not using detergents. The performance characteristics of the different assays are summarized in Section 3. Section 4 of this chapter is a review of applications of the Bradford assay for food protein analysis.
