Amino acid composition and micro‐Kjeldahl N contents of various soybean protein products are used for calculating N conversion factors by the Factor Method and Kjeldahl Method. Efforts were made to refine these methods and to minimize the magnitude of the discrepancies within these N conversion factors. Recalculated N conversion factors by the Factor Method ranged from 5.66–5.80, and by the Kjeldahl Method from 5.66–5.79. It is recommended that these conversion factors be used (rather than the common 6.25 factor) for converting N values to protein content in soy protein‐containing products.
No takes yet. Share an insight, caveat, or question.
C.V. Morr (1982) studied this question.
Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context: