protein membrane protein

protein membrane protein, Total:200 items.

The international standard classification for "protein membrane protein" includes: Animal and vegetable fats and oils , Processes in the food industry , Laboratory medicine , Non-alcoholic beverages , Starch and derived products , Biology. Botany. Zoology , Cereals, pulses and derived products , Food additives , Animal feeding stuffs , Man-made fibres .

The Chinese standard classification for "protein membrane protein" includes: Grease and oil processing and products , Sanitation in general , Beverages in general , Other fermented goods , Cereal crop and forage crop in general , Other cash crops , Grain processing and products , Livestock and poultry feed and additive , Chemical fibre in general , Medical laboratory equipment , Cereal crop and product , Meat processing and products , Fire-fighting equipment and devices .

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Group Standards of the People's Republic of China

• T/LSAS 0025-2023 Plant protein products
• T/CNFIA 239-2025 Soy protein concentrate
• T/CCOA 14-2020 Texturized vegetable protein
• T/DYZL 006-2019 Immune milk protein powder—α-Lactalbumin
• T/AHFIA 106-2023 β-lactoglobulin
• T/QGCML 1452-2023 Crushed egg whites
• T/DYZL 008-2019 Immune Immune milk protein powder—Immunoglobulin（IgG）
• T/YSA 01-2021 Sericin Powder
• T/CEAC 100-2024 Hydrolyzed whey protein
• T/HNSPXH 038-2025 Pig skin protein powder
• T/CEAC 067-2024 Recombinant elastin
• T/AHFIA 105-2023 α-lactalbumin
• T/CAQI 091-2019 edible pea protein
• T/CPPC 1084-2024 Casein Peptides
• T/AHFIA 110-2023 β-casein type casein
• T/DYZL 007-2019 Immune Immune milk protein powder—β-Lactoglobulin
• T/GDFPT 0010-2020 Technical specifications for the production of lyophilized protein products（Bean products、Collagen protein products、Egg products）
• T/ZPP 047-2023 albumin oligopeptide
• T/IMCPNT 003-2023 Casein Micellar Powder
• T/GZHPSPSA 005-2021 Hydrolyzed casein peptide powder (enzymatic casein peptide powder)
• T/SHNX 001-2025 Determination of lactoferrin, α-lactalbumin and β-lactoglobulin in raw bovine milk by liquid chromatography-tandem mass spectrometry
• T/ESL 22003-2023 Guideline for formulation of laying hens diet with low protein content
• T/CAQI 91-2019 Edible pea protein
• T/CEAC 008-2024 Nutritional protein shakes
• T/QGCML 2186-2023 Soy peptone
• T/AHFIA 109-2023 β- La in type whey protein powder
• T/SDFIA 030-2021 Vegetable Protein Granules
• T/QGCML 1837-2023 Technical specifications for testing porosity of silk fibroin membranes
• T/AHFIA 107-2023 β-casein
• T/CITS 301-2025 Opal-structured photonic crystal films
• T/PCFID 0001S-2023 Soy protein products
• T/HNSJYXH 001-2024 SOD protein peptide wine
• T/GDOAA 0007-2022 Albumin peptide nutrient drink
• T/AHFIA 108-2023 α-lactalbumin type whey protein powder
• T/CAAA 017-2019 Camel meat protein powder
• T/CGCC 43-2020 Vegetable protein glaze
• T/CHC 1010-2023 Elastin peptide

Taiwan Provincial Standard of the People's Republic of China

• CNS 3282-1998 Dried egg white
• CNS 14452-2000 Soybean protein
• CNS 3282-1987 Dried egg white
• CNS 14453-2000 Vegetable protein
• CNS 3282-2008 Dried egg white powder

Professional Standard - Hygiene

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

Professional Standard - Light Industry

• QB/T 5961-2023 elastin peptide
• QB/T 5805-2023 Milk (Whey) protein powder with milk fat globule membranes
• QB/T 4222-2011 Mixed protein beverage
• QB/T 5950-2023 yeast protein
• QB/T 4588-2013 Freshwater fish peptides
• QB/T 4222-2023 Mixed protein beverage

Henan Provincial Standard of the People's Republic of China

• DB41/T 1040-2015 methanol protein

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

• GB/T 17811-1999 Determination of digestibility in animal protein feeds--Pepsin method
• GB/T 34793-2017 Proteinase K
• GB/T 23527-2009 Proteinase preparations
• GB/T 44616-2024 Peanut protein powder
• GB/T 22493-2008 Soybean protein flour

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

Professional Standard - Textile

• FZ/T 50018-2013 Determination of the protein content of the protein viscose fiber

Professional Standard - Medicine

• YY/T 1849-2022 Recombinant collagen protein
• YY/T　0032-2004 hemoglobin meter
• YY/T 1511-2017 Collagen sponge
• YY/T 1228-2014 Albumin test reagent kit
• YY/T 0032-2004 Haemglobin instrument

Shandong Provincial Standard of the People's Republic of China

• DB37/T 1139-2008 soy protein meat

Hubei Provincial Standard of the People's Republic of China

• DB42/T 276-2003 Phycocyanin Powder

Professional Standard - Agriculture

• NY/T 520-2002 Quality protein maize

Professional Standard - Business

• SB/T 10373-2004 Collagen casings

Professional Standard - Public Safety Standards

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

Professional Standard - Supply and Marketing Cooperative

• GH/T 1042-2007 Degossypolized cottonseed protein

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 10454:1983-03 Determination of protein content of caseins and caseinates; reference 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 10456:1989-04 Determination of pH of caseins and caseinates; reference method
• DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
• DIN 10470:1999-07 Determining of whey protein content and casein content in total protein of milk and milk products by derivative spectroscopy
• DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference method)
• DIN 10470:2011 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
• DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
• 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 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
• DIN 10470 E:2010-05 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
• DIN 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
• DIN 10453:1983-03 Determination of water content of caseins and caseinates; reference method
• DIN 10452:1983-03 Determination of ash of rennet caseins and caseinates; reference method

Japanese Industrial Standards Committee (JISC)

• JIS K 8068:1961 Albumin from eggs
• JIS K 0602:2000 Proteins -- Serum albumin -- Methods for quantitative analysis
• JIS K 0605:2000 Proteins -- Trypsin -- Methods for quantitative analysis
• JIS K 0606:2000 Proteins -- Transferrin -- Methods for quantitative analysis
• JIS K 0603:2000 Proteins -- Immunoglobulin -- Methods for quantitative analysis
• JIS K 8234:1994 Casein (from Milk)
• JIS K 8234:1961(1994) Casein (Milks)
• JIS T 4205:1979 Haemometers

Gosstandart of Russia

• GOST R 51470-1999 Caseins and caseinates. Method for determination of protein content
• GOST 33956-2016 Albumine and pastes from albumin. Specifications
• GOST R 53493-2009 Albumin dairy. Specifications
• GOST R 51467-1999 Caseins and caseinates. Method for determination of pH
• GOST 31978-2012 Caseins and caseinates. Method for determination of pH
• GOST 31689-2012 Casein. Specifications
• GOST R 53667-2009 Casein. Specifications
• GOST R 51464-1999 Caseins and caseinates. Method for determination of water content
• GOST ISO 5550-2017 Caseins and caseinates. Determination of moisture content (Reference method)
• GOST R 51465-1999 Caseins and caseinates. Determination of scorched particles content
• GOST R 52993-2008 Caseins and caseinates. Determination of moisture content (Reference method)
• GOST R 54665-2011 Albuminous cheeses. Specifications

Czech Standards Institute (UNMZ)

• CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content
• CSN 03 8215-1972 Testing of hydrofobic films on metal surfaces
• CSN 57 0111-12-2002 Testing methods for casein and caseinates - Determination of pH
• CSN 57 0111-1-2002 Testing methods for casein and caseinates - General regulations
• CSN 57 0111-3-2002 Testing methods for casein and caseinates - Determination of moisture
• CSN 57 0111-7-2002 Testing methods for casein and caseinates - Determination of ash

Korean Agency for Technology and Standards (KATS)

• KS H ISO 5549:2021 Caseins and caseinates — Determination of protein content(Reference method)
• KS H ISO 5549:2006 Caseins and caseinates－Determination of protein content(Reference method)
• KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
• KS H ISO 5549-2006(2016) Caseins and caseinates－Determination of protein content(Reference method)
• KS H ISO 5739-2006(2016) Caseins and caseinates－Determination of scorched particles content
• KS H ISO 5739:2021 Caseins and caseinates — Determination of scorched particles content
• KS H ISO 5550-2007(2021) Caseins and caseinates－Determination of moisture content(Reference method)
• KS H ISO 5546:2021 Caseins and caseinates — Determination of pH(Reference method)
• KS H ISO 5739-2021 Caseins and caseinates — Determination of scorched particles content
• KS H ISO 5546-2006(2016) Caseins and caseinates－Determination of pH(Reference method)
• KS H ISO 5546:2006 Caseins and caseinates－Determination of pH(Reference method)
• 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 5550:2007 Caseins and caseinates－Determination of moisture content(Reference method)
• KS H ISO 5550-2007(2012) Caseins and caseinates－Determination of moisture content(Reference method)
• KS H ISO 5548:2006 Caseins and caseinates－Determination of lactose content－Photometric method
• KS H ISO 5545-2006(2016) Rennet caseins and caseinates－Determination of ash(Reference method)
• KS J 4201-2023 Methods for quantitative analysis of serum albumin

GCC Standardization Organization

• GSO 1374:2021 Edible Casein And Caseinates
• GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
• GSO 1354:2022 Soy protein products
• GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
• GSO CODEX STAN 174:2021 Vegetable Protein Products

Spanish Association for Standardization (UNE)

• AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
• UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)

International Organization for Standardization (ISO)

• ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
• ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference 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|IDF 115:2010 Determination of pH value of casein and caseinate (standard 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 | 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 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric method
• ISO 5550:2006 | IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
• ISO 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
• ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
• ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
• ISO 5550:1978 Caseins and caseinates; Determination of water content (Reference method)

Kingdom of Bahrain Testing and Metrology Directorate

• BH GSO 1374:2022 Edible Casein And Caseinates
• BH GSO ISO 5546:2016 Caseins and caseinates -- Determination of pH (Reference method)
• BH GSO 1354:2023 Soy protein products

Society of Automotive Engineers (SAE)

• SAE AMS1800B Foam, Fire Extinguishing Liquid Protein and Fluoroprotein
• SAE AMS1800A-1994 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
• SAE AMS1800-2011 FOAM, FIRE EXTINGUISHING LIQUID Protein and Fluoroprotein
• SAE AMS1800 Foam, Fire Extinguishing Liquid Protein and Fluoroprotein
• SAE AMS1800A Foam, Fire Extinguishing Liquid Protein and Fluoroprotein
• SAE AMS1800B-2001 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein

Austrian Standards

• ONORM DIN 10454-1993 Determination of protein content of caseins and caseinates - Reference method
• ONORM DIN 10456-1993 Determination of pH of caseins and caseinates - Reference method

Lithuanian Standards Office

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

British Standards Institution (BSI)

• 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 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
• BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
• 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 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
• BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
• BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method

National Standardisation Body (ASRO)

• STAS 21/6-1973 OILSEED RESIDUES Determination of protein of protein brut content

Magyar Szabványügyi Testület

• MSZ 1183-1979 protein milk powder
• MSZ 20663-1955 marzipan
• MNOSZ 20665-1955 marzipan
• MSZ 05 26.1510-1983 Protein content 40-150

The Directorate General of Specifications and Metrology (DGSM)

• OS GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
• OS GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method

Ente Nazionale Italiano di Unificazione

• UNI 22617:1992 Seed and vegetable oils and derived products. Vegetable proteins. In vitro determination of pepsin digestible proteins.

Standard Association of Australia （SAA）

• 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 N60:1970 Methods for the sampling and analysis of acid and rennet caseins
• 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)

Association Francaise de Normalisation

• 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 V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
• NF V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric 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)

Bureau of Indian Standards

• IS 11888-2005 Casiens And Caseinated - Determination Of Contents Of Scorched Particles And Of Extraneous Matter
• IS 11963-2005 Caeins and Caseinates - Determination of Lactose Content - Photometric Method

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)

Indonesia Standards

• SNI 9295:2024 Hidrolisat protein ikan
• SNI 14-1038-1989 Kertas dan karton, Cara uji kualitatip kasein dan protein kedelai

Polski Komitet Normalizacyjny (PKN)

• PN A95000-1993 Gluten. Free cake concentrates

COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)

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

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