Solubility in buffer solutions

Significant correlations have been demonstrated between the de values for the nitrogen fractions of foods and their solubility characteristics in a range of buffer solutions, including McDougall artificial saliva, borate phosphate buffer and Wise Burroughs's buffer. When the methods are used for a range of foods, errors of prediction may be high but within food types predictions are improved sufficiently to allow the use of buffer solubility in the ¬routine monitoring of concentrate foods.
When used in conjunction with methods for the fractionation of nitrogen to predict degradability, solubility in buffer solution has good correlation with figures based on enzyme solubility.