Proteases in Food

Proteases in Food, Total:78 items.

The international standard classification for "Proteases in Food" includes: General methods of tests and analysis for food products , food products in general , Oilseeds , Food additives , Animal feeding stuffs , Cereals, pulses and derived products , Vegetables and derived products , Biology. Botany. Zoology , Chemical reagents , Sugar and sugar products , Spices and condiments. Food additives , Laboratory medicine .

The Chinese standard classification for "Proteases in Food" includes: Basic standards and general methods , Food sanitation , Grease and oil processing and products , Other fermented goods , Livestock and poultry feed and additive , Grain processing and products , Vegetable processing and products , Synthetic food additives , Cereal crop and forage crop in general , Other cash crops , Biochemical reagent and clinical analysis reagent , Environmental Condition and General Test Method , Sugar refining , Foods fermentation and brewing in general , Flavoring materials , Special foods in general , Medical laboratory equipment .

Group Standards of the People's Republic of China

T/NAIA 0279-2024 Determination of protease activity in soil
T/CIFST 006-2021 Detection of lactoferrin in foods—Enzyme-linked immunosorbent assay method
T/GZHPSPSA 005-2021 Hydrolyzed casein peptide powder (enzymatic casein peptide powder)

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

GB/T 5009.5-2003 Determination of protein in foods
GB/T 14771-1993 Method for determination of protein content in foods
GB/T 5009.183-2003 Qualitative analysis of urease in vegetable protein drinking
GB/T 23527-2009 Proteinase preparations
GB/T 17811-1999 Determination of digestibility in animal protein feeds--Pepsin method
GB/T 5009.194-2003 Determination of immunoglobulin iin health foods
GB 5009.299-2024 National food safety standard-Determination of lactoferrin in food
GB/T 20371-2006 Soy protein for food industry
GB/T 21498-2008 Determination of trypsin inhibitor activity of soya products
GB/T 15673-2009 Determination of crude protein in edible mushroom

National Health Commission of the People's Republic of China

GB 5009.5-2010 Determination of Protein in Foods
GB 5009.5-2016 National Food Safety Standard — Determination of Protein in Foods
GB 5009.224-2016 National Food Safety Standard - Determination of trypsin inhibitor activity in soy products

Professional Standard - Agriculture

179兽药典一部-2015 Text Variety Part I Nine Draws of Pepsin
GB 5009.5-2010(XG1-2014) Amendment No. 1 of "National Food Safety Standard for the Determination of Protein in Food"
GB/T 5009.5-1985 Method for determination of protein in foods
LS/T 3323-2023 Corn protein for food industry
GB 10797-1989 Food additive--Sodium caseinate
565药典第一增补本-2010 Trypsin for Injection Revised by Part II
NY/T 433-2014 Green food. Plant protein beverage

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 33410-2016 Determination of the activity of protease K in biochemical reagents
GB/T 34800-2017 Detection method of activity and impurity of proteinase K
GB/T 34793-2017 Proteinase K

Taiwan Provincial Standard of the People's Republic of China

CNS 5035-1986 Method of Test for Crude Protein in Food

Henan Provincial Standard of the People's Republic of China

DB41/T 1615-2018 Technical regulations for the detection of cellulase, xylanase, laccase and protease activities of edible fungi

中华全国供销合作总社

GH/T 1315-2020 Determination of casein in honey—Enzyme-linked immunosorbent assay method

轻工业部

QB 1805.3-1993 Proteinase for industrial use

Professional Standard - Business

SB/T 10317-1999 Measurement of proteinase activity

Professional Standard - Light Industry

QB/T 1805.3-1993 Proteinase for industrial use
QB/T 2832-2006 Sports nutrition food Protein supplement

Professional Standard - Commodity Inspection

SN/T 2545-2010 Testing Method of Thermal Denaturation Protein in Animal Derived Food
SN/T 3926-2014 Determination of protein content in dairy foods,egg foods and soy foods for export - Coomassie brilliant blue method

Jilin Provincial Standard of the People's Republic of China

DB22/T 1819-2013 Spectrophotometric method for the determination of acid protease activity in enzyme preparations for feed

Hebei Provincial Standard of the People's Republic of China

DB13/T 1091-2009 Determination of acid protease activity in enzyme preparations for feed - spectrophotometric method

国家药品监督管理局

YY/T 1578-2018 Glycated albumin assay kit(enzymatic method)

农业农村部

NY/T 433-2021 Green food-Plant protein beverage

RO-ASRO

STAS SR 13424-1999 Enzyme preparations for food industry Papain - Enzyme activity determination
STAS SR 13356-1996 Enzyme preparations for food, pharmaceutical, textile-leather and detergent industry. Bacterial proteinase. Enzyme activity determination

GOSTR

GOST 34430-2018 Enzyme preparations for food industry. Method for the determination of proteolitic activity

AR-IRAM

IRAM 15 707-1963 How to measure plant protein in food

IN-BIS

IS 7219-1973 Methods for determination of protein in food and feed
IS 11962-1987 Method for determination of ash content in chymosin casein and caseinate (reference method)
IS 3543-1966 Papain specifications
IS 9487-1980 Specification for "ready-to-eat" protein-rich puffed foods
IS 7801-1975 Specifications of Trypsin Microbial Grade
IS 13650-1993 Glass containers for proteinized food

Japanese Industrial Standards Committee (JISC)

JIS K 0605:2000 Proteins -- Trypsin -- Methods for quantitative analysis
JIS K 0605:1992 Methods for quantitative analysis of trypsin

ZA-SANS

CKS 633-2008 Textured soya protein foodstuffs
CKS 633-2000 Textured soya protein foodstuffs

British Standards Institution (BSI)

BS DD ISO/TS 27105:2010 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)

IX-FAO

CAC/GL 4-1989(Ch) General guidelines for vegetable protein products (VPP) used in food
CAC/GL 4-1989(En) General guidelines for vegetable protein products (VPP) used in food
CODEX STAN 290-1995(En) Edible casein product standards
CODEX STAN A-18-1995(En) Codex Alimentarius Standard for Edible Casein Products
CODEX STAN A-18-1995,Rev.1-2001(Ch) Codex Alimentarius Standard for Edible Casein Products
CAC/GL 4-1989 Codex general guidelines for the utilization of vegetable protein products (VPP) in foods

GSO

OS GSO ISO 14902:2014 Animal feeding stuffs -- Determination of trypsin inhibitor activity of soya products
BH GSO CAC/GL 4:2022 General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods
GSO CAC/GL 4:2021 General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods
BH GSO ISO 14902:2016 Animal feeding stuffs -- Determination of trypsin inhibitor activity of soya products
BH GSO 1374:2022 Edible Casein And Caseinates
GSO 1374:2021 Edible Casein And Caseinates

SCC

DANSK DS/EN ISO 14902:2002 Animal feeding stuffs - Determination of trypsin inhibitor activity of soya products

Association Francaise de Normalisation

NF EN ISO 14902:2002 Animal feed - Determination of tryptic inhibitor activity in soy products

VN-TCVN

TCVN 4593-1988 Canned foods.Determination of total 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

KR-KS

KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)

Korean Agency for Technology and Standards (KATS)

KS H ISO 5545-2006(2016) Rennet caseins and caseinates－Determination of ash(Reference method)
KS H ISO 5545:2021 Rennet caseins and caseinates —Determination of ash(Reference method)

RU-GOST R

GOST R 57475-2017 Dried egg protein after extraction lysozyme. Specifications
GOST R 51463-1999 Rennet caseins and caseinates. Method for determination of ASH content

International Organization for Standardization (ISO)

ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)

HU-MSZT

MSZ KGST 2787-1980 Determination of protein content of preservative foods