3/13/2008
Sprint Rapid Protein Analyzer
Application Note
Protein Analysis of Flour
Samples
100 % Whole Wheat, Wheat and Barley (bleached and un-bleached), Silo (winter and spring mixture), and
Cake Flour
Equipment
Sprint Rapid Protein Analyzer
Procedure
Methods were created using CEM Kjeldahl values and replicate samples were analyzed on the Sprint.
Sample size is critical in obtaining the most accurate results. Follow the sample size indicated on each
method.
Pass the cup in front of a static eliminator to remove the static charge. Weigh out a sample directly into
the bottom of the cup. The iTAG solution may not come in contact with sample that adheres to the sides
of the cup.
Sample Preparation
Mix the sample well and break up any lumps.
Flours.doc
0
Chaunda Davis
Results
Method Name: Flour Wheat
This method contains spring and winter wheat mix, all-purpose bleached wheat malted barley, and
unbleached wheat and barley mix. This method has a homogenization time of 60 seconds and a settling
time of 30 seconds. The sample weights on the method range from~0.6-0.8 grams. (Slope: 194.3163
Intercept: 0.0574, Correlation Coefficient: 0.9947.)
Spring and Winter Wheat Mixture, 13.53% Protein
Sample Size
(g)
1
Sprint Rapid
Protein
Analyzer
13.50
2
13.29
0.6381
3
13.40
0.6669
4
13.30
0.6421
13.29
0.6288
6
13.31
0.6482
7
13.37
0.6661
Average
13.35
Standard
Deviation
% RSD
0.08
Sample
5
0.6472
0.59
1y
Method Name: Flour Who Wheat
This method contains whole wheat flours. This method has a homogenization time of 60 seconds and a
settling time of 30 seconds. The sample weights on the method range from~0.6-1.0 grams. (Slope:
212.1465 Intercept: 0.051, Correlation Coefficient: 0.9984.)
Whole Wheat, 14.25% Protein
Sample Size
(g)
1
Sprint Rapid
Protein
Analyzer
14.55
2
14.41
0.8099
3
14.70
0.8350
4
14.61
0.8109
5
14.67
0.8024
6
14.75
0.8058
7
14.69
0.8330
Average
14.63
Standard
Deviation
%RSD
0.12
Sample
Flours.doc
0.8310
0.79
2
Chaunda Davis
Method Name: Flour Silo
This method contains only winter and spring mixed flour. This method has a homogenization time of 60
seconds and a settling time of 30 seconds. The sample weights on the method range from~0.75-0.85
grams. (Slope: 152.7662 Intercept: 0.16, Correlation Coefficient: 0.9962)
Spring and Winter Mix, 8.40% Protein
Sample
1
Sprint Rapid
Protein
Analyzer
8.29
2
8.25
3
8.33
4
8.44
5
8.37
6
8.33
7
8.40
Average
8.34
Standard
Deviation
0.066
% RSD
0.78
3y
Method Name: Flour Silo
Spring and Winter Mix, 12.97 % Protein
Sample
1
Sprint Rapid
Protein
Analyzer
12.86
2
12.86
3
12.92
4
12.95
5
12.85
6
12.89
7
12.84
Average
12.88
Standard
Deviation
0.041
% RSD
0.32
Flours.doc
4
Chaunda Davis
Method Name: Flour Silo
Spring and Winter Mix, 10.98 % Protein
Sample
1
Sprint Rapid
Protein
Analyzer
11.03
2
10.98
3
11.01
4
11.15
5
10.96
6
10.78
7
10.92
Average
10.98
Standard
Deviation
0.11
% RSD
1.03
5y
Method Name: Flour Silo
Cake Flour (bleached wheat), 7.29 % Protein
Sample
Sprint Rapid
Protein
Analyzer
Sample
Weight (g)
1
7.40
0.8505
2
7.34
0.8483
3
7.08
0.7832
4
6.92
0.7545
5
7.41
0.8313
6
7.43
0.8380
7
7.17
0.8070
Average
7.25
Standard
Deviation
% RSD
0.20
Flours.doc
2.72
6
Chaunda Davis