Table 1: Extractable protein contents of nine different dry rubber grades, as determined by the RRIM modified Lowry method.
|
Dry rubber sample |
No of sourcesa |
Mean protein level, µg/g |
| 1.SMR CV | 5 | <20 |
| 2.SMR L | 6 | <20 |
| 3.SMR 5 | 1 | <20 |
| 4.SMR 10 | 5 | <20 |
| 5.SMR 20 | 5 | <20 |
| 6.RSSc | 2 | <20 |
| 7.Steam coagulated | 1 | <20 |
| 8.DNPRd (normal) | 1 | 22 |
| 9.DNPR (food grade) | 1 | <20 |
a Samples of the same grade obtained from different producers. b Bovine Serum Albumin protein calibration standard.
c Ribbed smoked sheets. d Deproteinized natural rubber,prepared by enzyme treatment of latex.