A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.

@article{Bradford1976ARA,
  title={A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.},
  author={M M Bradford},
  journal={Analytical biochemistry},
  year={1976},
  volume={72},
  pages={
          248-54
        }
}

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Simple Microassay of Protein with Membrane Filter

Protein determination by ultra-violet absorbancy may also suffer from severe interference by other chemicals and the results must be corrected for them2.

Membrane Filtration for determining Protein in the Presence of Interfering Substances

This method involves the analysis of protein precipitated by TCA and then separated from interfering substances by membrane filtration on ‘Millipore’ filters.

Proteins in meat and egg products determined by dye binding.

SUMMARY— Under optimum conditions Acid Orange–12 will bind to the proteins of meat and eggs. The dye-binding capacity is somewhat greater for these products than the previously reported values for

Orange G dye binding for determination of protein of sow's milk.

Equations for protein in sow's milk by Orange G dye binding procedures were: per cent protein=9.184-4.526 (absorbance) at Sensitivity 1 for samples above 6.5% protein, and per centprotein=7.317-6.061 at Sensitive 2 for samples containing 3.0 to 6.0% protein.