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CEM | Protein Analyzers




Technology

SPRINT’s iTAG technology only tags the amino groups found in proteins. Fillers and other sources of non-protein nitrogen (NPN) are just ignored. Traditional protein measurement techniques like Kjeldahl and combustion (Dumas) cannot tell if the nitrogen present came from protein or other components.
SPRINT™ utilizes an automated protein-tagging technology that attaches to the protein itself for an accurate, direct measurement. A known amount of iTAG is added to the sample, the amount of iTAG that is bound to the sample is measured and this result is converted into the protein concentration.


Sprint

Sprint

Bioscience meets food science with CEM’s SPRINT™ Rapid Protein Analyzer for fast, accurate protein testing. This patent-pending system, which uses iTAG protein-tagging technology, identifies and measures only protein, not nitrogen, so you can be certain your results are accurate.

  • Measures directly only protein, not total nitrogen
  • Remarkably easy to use
  • No hazardous chemicals
  • Safer than Kjeldahl with better results
  • Green Method
  • Automates Official AOAC methods:
  • AOAC Method 2011.04
  • AOAC Method 967.12
  • AOAC Method 930.33
  • AOAC Method 930.29

  • Applications for SPRINT™ are:
    Dairy:
    Protein in Yogurt, Greek Yogurt, Cottage Cheese, Sour Cream, Milk, Fluid Milk, Buttermilk, Half and Half, Chocolate Drink, Non-fat Dry Milk, Ice Cream, Cheese
    Meat:
    Beef, Pork, Chicken, Turkey, Hot Dog, Pepperoni, Hard Salami, Sausage


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    Company

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