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The Ewha Medical Journal
Ewha Womans University School of Medicine

Ewha Med J 1980; 3(2):69-72

pISSN: 1598-7450

DOI: https://doi.org/10.12771/emj.1980.3.2.69

Original Article

Study on Protein Contents of Industrial Foods Produced in Korea

Y.E. Chun, Y.S. Hong, N.E. Sung
Corresponding author: N.E.Sung. Department of Biochemistry, College of Medicine, Ewha Womans University, Korea.

Copyright ⓒ 1980. Ewha Womans University School of Medicine. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jul 24, 2015

Abstract

This study was designed to determine and report the the protein contents in Korean industrial food eaten in our daily lives. Samples were industrial foods of cereals, legumes, meats, milk, fishes, shellfishes, vegetables, and fruits. The protein contents were determined by micro-kjeldahl method. 1) The content of protein was generally higher in the industrial foods than in the natual foods. 2) The contents of protein in the natural legumes were high compared with that of the industrial foods of meats, milk, fishes and shellfishes. 3) The amount of protein in the industrial foods of vegetables and fruits was very low compared with that of industrial foods of meats, milk, fishes and shellfishes.