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Proteins and pectins are important constituents of food, contributing to both nutritional value and functional properties. Their determination is essential in food quality testing and evaluation, as accurate estimation helps ensure proper labeling, processing control, and product standardization. The principle behind protein and pectin analysis lies in understanding their chemical nature and reactivity, which allows the use of analytical methods designed to quantify them precisely. Protein determination in food is based on measuring nitrogen content or by direct chemical interaction with protein molecules. The Kjeldahl method is one of the most widely used procedures for protein analysis. It relies on the _________ ______ _________ _______ _________ ________ __________ _______ ______ _____ _____ ____.
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