A Bradford multiplexing method for protein estimation in fermented foods: Soy sauces


  • Shruti Shukla Department of Food Science and Technology, Yeungnam University, Gyeongsan-Si, Gyeongsanbuk-Do 712749




Multiplexing, Protein estimation, Fermented food, Soy sauce, Bradford method


Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly important in the human diet. Hence, here in the present article, we are focusing a rapid and easy method for quantitative determination of total protein content with multiplex samples in any food products such as soy sauce or other traditional fermented foods. We described a bioassay procedure (Bradford method) for the evaluation of total protein content in foods. This method involves measurement of the protein efficiency ratio under standardized conditions. The experiment will provide researchers a scientific way to determine pretentious quality of variety of foods and/or health supplements.


Video Clips of Methodology:

Requirement and sample preparation method: 3 min 26 sec   Full Screen   Alternate

Assay procedure: 6 min   4 sec   Full Screen   Alternate

Measurement of absorbance using an ELISA microtiter plate reader: 5 min 1 sec   Full Screen   Alternate


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Author Biography

Shruti Shukla, Department of Food Science and Technology, Yeungnam University, Gyeongsan-Si, Gyeongsanbuk-Do 712749

Assistant Professor

Google Scholar Citation Index


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How to Cite

Shukla, S. “A Bradford Multiplexing Method for Protein Estimation in Fermented Foods: Soy Sauces”. Bangladesh Journal of Pharmacology, vol. 11, no. 1, Dec. 2015, pp. 24-27, doi:10.3329/bjp.v11i1.25796.



Visual Experiment