Science Buddies: "Ask an Expert"

My son wants to do his project on Does the protein value of an egg change based on how it is cooked? boiled, fried, scrambled vs. raw?

We are having a hard time figuring out how to test the actual protein value. We can test to see if there is protein present, but not the actual level of protein. Any suggestions? Thank you!

Hi,

You did not say how chemically knowledgeable you are or what laboratory access you had. Here is a brief summary of methods of protein analysis:

http://www.imb-jena.de/~rake/Bioinforma ... ation.html

Here is a brief description of the BCA method:

http://www-class.unl.edu/biochem/protei ... _assay.htm

Here is a lab experiment that might have relevance:
http://olemiss.edu/depts/chemistry/cour ... /expt2.pdf

Here is a book review covering food protein analysis methods. The book might be available in your local college libraries.
http://books.google.com/books?id=ci4uwJ ... er#PPR7,M1

A description of the Bradford assay:
http://www.answers.com/topic/bradford-p ... technology

http://matcmadison.edu/biotech/resource ... ise_13.htm

A paper reviewing methods of protein assay:
http://www.imb-jena.de/~rake/PDF/sapan1999.pdf

I think these resources cover the major available assay methods for proteins in foods. I apologize if the level of the information seems too technical for you, but I hope it helps.

Best wishes for a successful project,

Barrett L. Tomlinson