protein

protein, Total:157 items.

The international standard classification for "protein" includes: Medical Sciences and health care facilities in general , Laboratory medicine , Cereals, pulses and derived products , Animal and vegetable fats and oils , Processes in the food industry , Biology. Botany. Zoology , Man-made fibres , Food additives .

The Chinese standard classification for "protein" includes: Sanitation in general , Medical laboratory equipment , Grain processing and products , Grease and oil processing and products , Cereal crop and forage crop in general , Other cash crops , Chemical fibre in general , Other fermented goods .

Professional Standard - Hygiene

WS/T 358-2011 Immunoassay of serum or plasma lipoprotein(a)
WS/T 410-2013 Mearuements of serum high density lipoprotein cholesterol
WS/T 463-2015 Measurement of serum low density lipoprotein cholesterol
WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B

Professional Standard - Medicine

YY/T 1228-2014 Albumin test reagent kit
YY/T 1421-2016 Apolipoproteia B test reagent
YY/T 1450-2016 Apolipoprotein A-I test reagent
YY/T 1254-2015 High density lipoprotein(HDL)cholesterol assay kit
YY/T 1590 Heart-type fatty acid binding protein assay kit (immunoturbidimetric method)
YY/T　0032-2004 hemoglobin meter
YY/T 0032-2004 Haemglobin instrument
YY/T 1253-2015 Low density lipoprotein(LDL) cholesterol assay kit
YY/T 1448-2016 Lipoprotein(a) test reagent

Professional Standard - Agriculture

QB/T 5961-2023 elastin peptide
QB/T 5805-2023 Milk (Whey) protein powder with milk fat globule membranes
QB/T 5950-2023 yeast protein
GB/T 44616-2024 Peanut protein powder

Group Standards of the People's Republic of China

T/CGCC 43-2020 Vegetable protein glaze
T/AHFIA 110-2023 β-casein type casein
T/CHC 1010-2023 Elastin peptide
T/DYZL 006-2019 Immune milk protein powder—α-Lactalbumin
T/DYZL 008-2019 Immune Immune milk protein powder—Immunoglobulin（IgG）
T/AHFIA 107-2023 β-casein
T/QGCML 2186-2023 Soy peptone
T/CAAA 017-2019 Camel meat protein powder
T/CCOA 14-2020 Texturized vegetable protein
T/CASME 371-2023 Low salt, low fat and high protein chicken breast sausage
T/QGCML 1452-2023 Crushed egg whites
T/AHFIA 105-2023 α-lactalbumin
T/AHFIA 109-2023 β- La in type whey protein powder
T/AHFIA 108-2023 α-lactalbumin type whey protein powder
T/GDOAA 0007-2022 Albumin peptide nutrient drink
T/YSA 01-2021 Sericin Powder
T/GZHPSPSA 005-2021 Hydrolyzed casein peptide powder (enzymatic casein peptide powder)
T/ZPP 047-2023 albumin oligopeptide
T/DYZL 007-2019 Immune Immune milk protein powder—β-Lactoglobulin
T/GDMDMA 0002-2022 Lipoprotein-associated Phospholipase A2 Detection kit(Chemiluminescent Immunoassay)
T/HEBQIA 188-2023 Lipoprotein phospholipase A2 detection kit (immunoturbidimetric method)
T/CPPC 1084-2024 Casein Peptides
T/GDFPT 0010-2020 Technical specifications for the production of lyophilized protein products（Bean products、Collagen protein products、Egg products）
T/AHFIA 106-2023 β-lactoglobulin

中华人民共和国国家卫生和计划生育委员会

WST 358:2011 Immunoassay of serum (plasma) lipoprotein(a).pdf

Hainan Provincial Standard of the People's Republic of China

DB46/T 313-2015 Coconut Crude Protein and Crude Fat Determination

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

Taiwan Provincial Standard of the People's Republic of China

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

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

Henan Provincial Standard of the People's Republic of China

DB41/T 1040-2015 methanol protein

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

GB/T 34793-2017 Proteinase K

Professional Standard - Textile

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

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

国家药品监督管理局

YY/T 1590-2018 Heart-type fatty acid-binding protein testing kit (immune turbidity method)

Shandong Provincial Standard of the People's Republic of China

DB37/T 1139-2008 soy protein meat

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

GB/T 22493-2008 Soybean protein flour
GB/T 23527-2009 Proteinase preparations

Hubei Provincial Standard of the People's Republic of China

DB42/T 276-2003 Phycocyanin Powder

SCC

BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
DANSK DS/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
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)
BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
BS ISO 9622:1999 Whole milk. Determination of milkfat, protein and lactose content. Guidance on the operation of mid-infrared instruments

Korean Agency for Technology and Standards (KATS)

KS H ISO 5543-2006(2016) Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 5543:2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 5543:2006 Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
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 5549-2006(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 9622-2006(2016) Whole milk -- Determination of milkfat, protein and lactose content -- Guidance on the operation of mid-infrared instruments
KS H ISO 5546-2006(2016) Caseins and caseinates－Determination of pH(Reference method)

GSO

BH GSO ISO 5543:2016 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
OS GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
BH GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
GSO 1374:2021 Edible Casein And Caseinates
BH GSO 1374:2022 Edible Casein And Caseinates
OS GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
BH GSO ISO 5546:2016 Caseins and caseinates -- Determination of pH (Reference method)

International Organization for Standardization (ISO)

ISO 80079-37:2016 Explosive atmospheres — Part 37: Non-electrical equipment for explosive atmospheres — Non-electrical type of protection constructional safety ''c'', control of ignition sources ''b'', liquid immersion
ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)
ISO 5543:2004|IDF 127:2004 Gravimetric method for determination of fat content in casein and caseinate (reference method)
ISO 5543:1986 Caseins and caseinates; Determination of fat content; Gravimetric method (Reference method)
ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
ISO 23319:2022 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)

Association Francaise de Normalisation

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).
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)

KR-KS

KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
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

British Standards Institution (BSI)

BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric 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

PL-PKN

PN C04288-14-1987 Technical fats Methods of testing Determination of protein content

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 T 4205:1979 Haemometers

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 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 EN ISO 23319 E:2020-10 Gravimetric method for determination of fat content in cheese and processed cheese products, casein and caseinate (draft)
DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
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 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)

CZ-CSN

CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content
CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content
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

Lithuanian Standards Office

LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)
LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)

RU-GOST R

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 R 51465-1999 Caseins and caseinates. Determination of scorched particles content

Spanish Association for Standardization (UNE)

UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)

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)

SAE - SAE International

SAE AMS1800A-1994 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
SAE AMS1800B-2001 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein

Society of Automotive Engineers (SAE)

SAE AMS1800-2011 FOAM, FIRE EXTINGUISHING LIQUID Protein and Fluoroprotein

AT-ON

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

RO-ASRO

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

HU-MSZT

MSZ 1183-1979 protein milk powder

Standard Association of Australia （SAA）

AS N67:1970 Method for the determination of undenatured whey protein nitrogen in non-fat dried milk
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)

Danish Standards Foundation

DS/ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments