Protein Solubility Calculator

Protein Solubility Calculator

The Protein Solubility Calculator estimates protein solubility percentage from Kjeldahl titration data. The Kjeldahl method measures nitrogen content, which is used to quantify protein in food and biochemical samples.

The protein solubility formula is:

$$P = 1.401 \times 6.25 \times 5 \times (b - t) \times \frac{n}{m}$$

where $P$ is protein solubility (%), $b$ is blank titer, $t$ is sample titer, $n$ is NaOH normality, and $m$ is effective sample weight in grams.

Blank titration corrects for background reagent consumption. The difference $(b - t)$ reflects nitrogen released by the sample. The factor 6.25 converts nitrogen to crude protein equivalent.

For example, with blank titer 7, sample titer 6, NaOH normality 98, and effective weight 55 g, protein solubility is about 78%.

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