Development of protein determination method by Kjeldahl for quality control of 25% hydrolyzed gelatin

Q: What does this research mean for the field?

A Kjeldahl-based protein determination method can be developed and applied for the quality control of 25% hydrolyzed gelatin. Novelty: ClaimNovelty.METHODOLOGICAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

Letícia Jorge; Nivea Aguiar; Ana Bergamo; Ingrid Santos; Simone Fernandes

doi:10.35259/isi.2026_76361

January 1, 2026Open Access

Development of protein determination method by Kjeldahl for quality control of 25% hydrolyzed gelatin

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Key Points

To develop a method for determining protein content using the Kjeldahl technique for hydrolyzed gelatin.
Development of a Kjeldahl method for protein analysis.
Quality control assessment of 25% hydrolyzed gelatin.
Utilization in quality control settings.
Successful determination of protein content in hydrolyzed gelatin using the proposed method.

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Implication

Development of a Kjeldahl method to determine protein quality in hydrolyzed gelatin, suggesting improved quality control measures.

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Jorge et al. (2026) studied this question.

synapsesocial.com/papers/6a1a7d8f0307b78509430956 https://doi.org/10.35259/isi.2026_76361

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Development of protein determination method by Kjeldahl for quality control of 25% hydrolyzed gelatin

Key Points

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Implication

Abstract

Discussion

Cite This Study

Development of protein determination method by Kjeldahl for quality control of 25% hydrolyzed gelatin

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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