Application of a simple method to the characterization and differentiation of protein foods

A screening method for the characterization and differentiation of proteinaceous samples and amino acid mixtures was applied to protein foods (4 protein-rich mixtures, one product sold as dietary supplement, and 3 raw materials of frequent use in the preparation of these products). Graphic profiles which describe the relative amounts of amino acid groups in the samples were obtained and subjected to statistical analysis. According to a previously established criterion of identity or difference, the correlation coefficients showed that at least 90% of the comparisons dealt with different samples. The method is proposed as a valuable tool for the quality control of protein-rich foods and their raw materials.