Food and Fermentation Industries >

2014 , Vol. 40 >Issue 11: 202 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.201411035

Food and Fermentation Industries

The principle,influence factors and advantages of bicinchoninic acid method (BCA) for protein and peptide assay

  • HAN Fu-liang ,
  • YUAN Chun-long ,
  • GUO An-que ,
  • ZHANG Yu-lin ,
  • LI Yun-kui
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Online published: 2014-11-25

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Abstract

Bicinchoninic acid( BCA) is one of the most widely used methods for protein assay. Food matrix is very complicated,and many of compounds in the food influence the result of BCA method. The reaction principle,determination procedure,influence factors,remove methods and advantages of BCA method are summarized to provide an accurate protein assay.

Key words： bicinchoninic acid method(BCA); protein and peptide; reaction principle; influencing factors

Cite this article

HAN Fu-liang , YUAN Chun-long , GUO An-que , ZHANG Yu-lin , LI Yun-kui . The principle,influence factors and advantages of bicinchoninic acid method (BCA) for protein and peptide assay[J]. Food and Fermentation Industries, 2014 , 40(11) : 202 -207 . DOI: 10.13995/j.cnki.11-1802/ts.201411035

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