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  1. HOME
  2. Standards for protein engineering

protein engineering

protein engineering, Total:391 items.

The international standard classification for "protein engineering" includes: Beverages in general , Cereals, pulses and derived products , animal produce in general , Spices and condiments. Food additives , Laboratory medicine , Animal and vegetable fats and oils , Processes in the food industry , Non-alcoholic beverages , Starch and derived products , Chemicals for industrial and domestic disinfection purposes , Food additives , Animal feeding stuffs , Oilseeds , Plant growing , Biology. Botany. Zoology , Man-made fibres , Adhesives .

The Chinese standard classification for "protein engineering" includes: Beverage products , Meat processing and products , Bean, tuber crop and product , Flavoring materials , Medical laboratory equipment , Grease and oil processing and products , Foods fermentation and brewing in general , Beverages in general , Other fermented goods , Other daily-use chemicals , Grain processing and products , Livestock and poultry feed and additive , Oil crop and product , Cereal crop and product , Basic standards and general methods , Cereal crop and forage crop in general , Food sanitation , Sanitation in general , Other cash crops , Chemical fibre in general , Chemical fibre , Adhesives , Fire-fighting equipment and devices .

Professional Standard - Business

Professional Standard - Medicine

Group Standards of the People's Republic of China

轻工业部

Fujian Provincial Standard of the People's Republic of China

  • DB35/ 593-2005 Xiamen City Breakfast Engineering Food Plant Protein Beverage

Professional Standard - Light Industry

国家药监局

  • YY/T 1849-2022 Recombinant collagen protein
  • YY/T 1722-2020 Prealbumin testing kit (immune turbidity method)
  • YY/T 1805.3-2022 Tissue engineering medical device products—Collagen protein—Part 3:Quantification of collagen based on marker peptide detection—Liquid chromatography-mass spectrometry

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

未注明发布机构

Professional Standard - Agriculture

Taiwan Provincial Standard of the People's Republic of China

卫生健康委员会

  • WS/T 404.9-2018 Reference intervals for common clinical biochemistry tests Part 9: Serum C-reactive protein, prealbumin, transferrin,β2一microglobulin

Liaoning Provincial Standard of the People's Republic of China

  • DB21/T 3938-2024 Technical regulations for cultivation of mulberry in sandy land

Shandong Provincial Standard of the People's Republic of China

Heilongjiang Provincial Standard of the People's Republic of China

  • DB2312/T 060-2022 High-protein Soybean Cultivation Technical Regulations
  • DB23/T 2715-2020 High-protein variety high-quality and high-yield simultaneous cultivation technical regulations

Henan Provincial Standard of the People's Republic of China

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Chongqing Provincial Standard of the People's Republic of China

  • DB50/T 1483-2023 Technical regulations for the production of water-soluble silk fibroin protein powder
  • DB50/T 1004-2020 High-protein spring soybean cultivation technical regulations
  • DB50/T 1482-2023 Technical regulations for the production of silk sericin protein powder

Hubei Provincial Standard of the People's Republic of China

Professional Standard - Textile

国家食品药品监督管理局

  • YY/T 1453-2016 Tissue engineering medical device products--Methods for determination of type Ⅰ collagen

Jilin Provincial Standard of the People's Republic of China

  • DB22/T 294-2020 Method for identification of adulteration of crude protein in corn gluten meal

Hebei Provincial Standard of the People's Republic of China

  • DB13/T 1408-2011 High-quality protein corn cultivation technical regulations
  • DB13/T 2442-2017 Technical regulations for the purification of avian leukemia in layer breeder farms
  • DB1311/T 034-2005 Technical regulations for the production of pollution-free high-protein summer soybeans

Professional Standard - Forestry

石家庄市市场监督管理局

  • DB1301/T 363-2020 Technical Regulations for Cultivation of High-Protein Soybeans in Summer Sowing

Professional Standard - Supply and Marketing Cooperative

Inner Mongolia Provincial Standard of the People's Republic of China

  • DB15/T 2815-2022 Technical Regulations for Synergistic Fermentation of Protein Feed with Enzymes of Corn Peel
  • DB15/T 1144-2017 Inner Mongolia High Protein Soybean Production Technical Regulations

Professional Standard - Public Safety Standards

  • GA/T 52-1993 Quality grading for protein-foam fire extinguishing agent and fluoroprotein-foam fire extinguishing agent

Gansu Provincial Standard of the People's Republic of China

  • DB62/T 2277-2012 Alfalfa Leaf Protein Separation and Extraction Technical Regulations

Professional Standard - Ministry of Public Security Logo

  • GN 14-1982 Test methods for protein foam fire extinguishing agents and fluoroprotein foam fire extinguishing agents
  • GN 13-1982 Technical conditions of protein foam fire extinguishing agent and fluoroprotein foam fire extinguishing agent

Professional Standard - Hygiene

  • WS/T 461-2015 Measurement of Hemoglobin A1c
  • WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests—Part 2:Serum total protein and albumin
  • WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B

Jiangsu Provincial Standard of the People's Republic of China

  • DB32/T 4366-2022 Technical regulations for preparation of human apolipoprotein AⅠ goat polyantiserum
  • DB32/T 4058-2021 Technical regulations for the preparation of apolipoprotein B goat polyantiserum

国家药品监督管理局

海关总署

  • SN/T 5422-2022 Import and export textile - Test method for identification of textile fibers - Protein compound fiber (Soybean protein compound fiber and milk protein compound fiber)

国家市场监督管理总局、中国国家标准化管理委员会

Sichuan Provincial Standard of the People's Republic of China

  • DB51/T 817-2008 Technical regulations for the production of pollution-free high-protein edible soybeans

Tianjin Provincial Standard of the People's Republic of China

  • DB12/T 1190-2023 Technical regulations for the detection of A2 type β-casein (A2 milk) in milk

HU-MSZT

RU-GOST R

Standard Association of Australia （SAA）

  • AS K79:1941 Joiners' glue (Casein glue)
  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • AS 2300.10.3 SUPP 2:1991 Caseins, caseinates and coprecipitates - Assessment of colour of caseins, Part 10.3: Colour standards for untreated rennet casein (Supplement to AS 2300.10.3-1991)
  • AS 2300.10.3 SUPP 1:1991 Caseins, caseinates and coprecipitates - Assessment of colour of caseins, Part 10.3: Colour standards for untreated and heat-treated acid casein and for wet-heat-treated rennet casein (Supplement to AS 2300.10.3-1991)
  • AS 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)

Japanese Industrial Standards Committee (JISC)

German Institute for Standardization

  • DIN 10464:1994-08 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
  • DIN ISO 5544:2020 Caseins - Determination of \
  • DIN 10464:1994 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
  • DIN 10472:1996 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN EN ISO 23319:2023-01 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
  • DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • DIN 10470:2011 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
  • DIN EN ISO 23319 E:2020-10 Gravimetric method for determination of fat content in cheese and processed cheese products, casein and caseinate (draft)
  • DIN 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
  • DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • DIN ISO 5550 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference method)
  • DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
  • DIN 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN ISO 5545 E:2020-06 Rennet caseins and caseinates - Determination of ash (Reference method)
  • DIN ISO 5546:2020 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • DIN 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN ISO 5550:2020 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • DIN ISO 5545:2020 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)

RO-ASRO

British Standards Institution (BSI)

  • BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
  • BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
  • BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
  • BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • BS ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
  • 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
  • BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • BS 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents

SCC

  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • DANSK DS/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
  • BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
  • BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
  • DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • NS-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • DANSK DS/EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method (ISO 23319:2022)
  • AENOR UNE 23055:1971 BLOOD TRANSFUSION. FIBRINOGEN
  • AENOR UNE 23054:1971 BLOOD TRANSFUSION. GAMMAGLOBULIN
  • DANSK DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry

CZ-CSN

GSO

Korean Agency for Technology and Standards (KATS)

International Organization for Standardization (ISO)

  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
  • ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
  • ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference method)
  • ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 5546:2010|IDF 115:2010 Determination of pH value of casein and caseinate (standard method)
  • ISO 5550:2006|IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
  • ISO 5546:2010 | IDF 115:2010 Caseins and caseinates — Determination of pH (Reference method)
  • ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric method
  • ISO 5548:2004|IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
  • ISO 5548:2004 | IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
  • ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • ISO 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
  • ISO 5550:2006 | IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
  • ISO 5550:1978 Caseins and caseinates; Determination of water content (Reference method)
  • ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
  • ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
  • ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
  • ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)
  • ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • ISO 5739:2003|IDF 107:2003 Determination of casein and caseinate coke particles and foreign matter content
  • ISO 5739:2003 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
  • ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
  • ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
  • ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
  • ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)

KR-KS

  • KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
  • KS H ISO 5739-2021 Caseins and caseinates — Determination of scorched particles content
  • KS H ISO 5546-2021 Caseins and caseinates — Determination of pH(Reference method)
  • KS H ISO 5548-2020 Caseins and caseinates－Determination of lactose content－Photometric method
  • KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)

SAE - SAE International

Society of Automotive Engineers (SAE)

AT-ON

Lithuanian Standards Office

  • LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)

Spanish Association for Standardization (UNE)

  • UNE 34-871-1986 Processed cheese. Determination of protein content
  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
  • UNE 34871:1986 PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.

Association Francaise de Normalisation

  • NF EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric method
  • NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
  • NF ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
  • NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method).
  • NF V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method.
  • NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
  • NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method
  • NF ISO 5550:2007 Caseins and caseinates - Determination of moisture content (reference method)
  • NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • NF V04-382:1988 Caseins and caseinates. Determination of fat content. Gravimetric method (reference method).
  • NF V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).

Indonesia Standards

PL-PKN

European Committee for Standardization (CEN)

  • EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

International Dairy Federation (IDF)

  • IDF 90-2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)

VN-TCVN

  • TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method
  • TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method

American National Standards Institute （ANSI)

IN-BIS

(U.S.) Ford Automotive Standards

ZA-SANS

IX-EU/EC

  • 83/417/EEC-1983 Council Directive on the Approximation of the Laws of the Member States Relating to Certain Lactoproteins (Caseins and Caseinates) Intended for Human Consumption

GOST

Defense Logistics Agency

South African Bureau of Standard

Danish Standards Foundation

  • DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter

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