Calculation Results
Calculated batch indicators appear here after submission.
Batch Inputs
Enter your source material, assay, moisture, and hydrolysis values. Direct mode omits the pH-stat degree-of-hydrolysis calculation.
Batch Visual Summary
The chart compares source and recovered protein mass. It also displays percentage indicators on a separate axis.
Example Data Table
This sample uses 100 g source material with 80% protein, a 1,000 mL final volume, and a 65 mg/mL protein assay.
| Measure | Example input | Estimated result | Interpretation |
|---|---|---|---|
| Source protein | 100 g × 80% | 80.00 g | Protein entering the calculation. |
| RPH protein | 65 mg/mL × 1,000 mL | 65.00 g | Measured protein represented in the batch. |
| Protein recovery | 65.00 ÷ 80.00 × 100 | 81.25% | Measured recovery relative to source protein. |
| Dry-basis protein | 65.00 ÷ 90.00 × 100 | 72.22% | Protein fraction of dried hydrolysate. |
| Degree of hydrolysis | 120 mL, 0.5 N, pH 8.0 | About 10.56% | pH-stat estimate using alpha 0.888. |
Formula Used
Source protein (g) = starting sample mass (g) × source protein (%) ÷ 100RPH protein (g) = measured protein (mg/mL) × final batch volume (mL) ÷ 1,000Protein recovery (%) = RPH protein (g) ÷ source protein (g) × 100Dry-basis protein (%) = RPH protein (g) ÷ dry hydrolysate mass (g) × 100Moisture (%) = [wet mass − dry mass] ÷ wet mass × 100α = 1 ÷ [1 + 10(pK − pH)]Degree of hydrolysis (%) = base equivalents ÷ [α × protein mass (g) × htot (eq/g)] × 100Base equivalents equal base volume in litres multiplied by base normality. The calculator converts htot from mEq/g to eq/g.
How to Use This Calculator
- Enter the starting material mass and source protein percentage.
- Enter the assay-corrected protein concentration and represented batch volume.
- Add wet and dry hydrolysate masses for solids and moisture estimates.
- Select direct assay mode when pH-stat data is unavailable.
- For pH-stat work, enter pH, pK, base volume, normality, and htot.
- Calculate, review warnings, then export a CSV or PDF batch record.
RPH Protein Measurement Guide
Why Batch Protein Values Matter
Rice protein hydrolysate, or RPH, is a processed protein ingredient. Enzymes split larger proteins into shorter peptides. Laboratories often track protein concentration, total protein, recovery, moisture, solids, and hydrolysis progress. These values help compare batches made under different conditions.
Protein Concentration and Recovery
A protein assay gives concentration in milligrams per millilitre. Multiply that value by the working batch volume. The result is estimated protein mass in grams. Compare it with the original protein mass. This produces protein recovery. Recovery shows how much measured protein remains in the finished liquid or powder.
Solids, Moisture, and Dry Basis
Dry solids matter because water changes reported concentration. A wet hydrolysate can appear large while containing modest dry material. Enter the wet mass and dry mass. The calculator estimates moisture and dry solids. It also reports protein content on a dry basis. This is useful when comparing spray-dried powders, concentrates, and liquid samples.
Degree of Hydrolysis
The pH-stat method can estimate degree of hydrolysis. During hydrolysis, released amino groups change the reaction pH. Base is added to maintain a selected pH. The amount of base used is related to peptide bond cleavage. The estimate needs base volume, base normality, protein mass, the alpha factor, and total peptide bond equivalents.
Interpreting Hydrolysis Results
Degree of hydrolysis is a process indicator. It does not replace peptide profiling. A high value can indicate more extensive cleavage. It can also change solubility, taste, emulsifying behaviour, and molecular weight distribution. Use the same assay, drying method, and pH-stat settings when comparing results.
Choosing the Correct Mode
This calculator supports direct assay and pH-stat modes. Direct mode focuses on recovery, solids, and concentration. pH-stat mode adds hydrolysis calculations. Enzyme loading and processing time provide useful context. The rate estimate helps identify slower or faster batches.
Unit Checks Before Submission
Check units before calculation. Concentration must use milligrams per millilitre. Base volume must use millilitres. Normality must use equivalents per litre. Protein mass must be dry protein mass. The default total peptide bond value is a planning value. Replace it with a validated value for the protein source.
Good Laboratory Records
Use the results as a laboratory planning aid. Record the assay method, sample dilution, and moisture method. Include temperatures, pH control, enzyme identity, and mixing conditions. Confirm important release, nutrition, or regulatory decisions with validated laboratory methods. Review duplicate runs before adopting a target. This strengthens comparisons and reveals analytical or processing variation more clearly.
Frequently Asked Questions
1. What does RPH mean on this page?
RPH is treated as rice protein hydrolysate. This meaning is stated because abbreviations can vary across laboratories and industries.
2. Can I use a protein result from any assay?
Yes, provided the result is corrected for dilution and reported in mg/mL. Use one validated assay method when comparing batches.
3. Why can recovery exceed 100%?
Recovery above 100% usually indicates a unit, dilution, assay calibration, or volume mismatch. It can also reflect differing protein bases between source and finished material.
4. Does degree of hydrolysis measure peptide size?
No. Degree of hydrolysis estimates broken peptide bonds. Confirm peptide-size distribution with suitable analytical methods, such as chromatography or electrophoretic techniques.
5. Should I use wet or dry protein mass for pH-stat work?
Use the protein mass that matches your validated pH-stat method. This calculator uses estimated source protein mass unless your validated method specifies otherwise.
6. What is the alpha factor?
Alpha adjusts for amino-group dissociation at the selected pH. The automatic option estimates it from pH and pK.
7. What htot value should I enter?
Enter a total peptide-bond value validated for the source protein and method. The default is a planning value, not a universal constant.
8. Is the dry-basis protein result always a nutrition label value?
No. It is a mass-balance estimate from the entered values. Regulatory nutrition reporting requires the applicable validated method and reporting rules.
9. Why is final batch volume important?
It converts assay concentration into total represented protein mass. Use the volume that truly corresponds to the measured concentration.
10. Can I compare liquid and powder batches?
Yes. Compare dry-basis protein, recovery, and degree of hydrolysis. Record the moisture method and assay basis for both samples.
11. Are exports stored on a server?
No. CSV and PDF files are created in the browser from the displayed calculation. This page does not add a database or server storage feature.