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Capillary electrophoresis for the analysis of food proteins of animal origin
Author(s) -
Recio Isidra,
Ramos Mercedes,
LópezFandiño Rosina
Publication year - 2001
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/1522-2683(200105)22:8<1489::aid-elps1489>3.0.co;2-g
Subject(s) - capillary electrophoresis , fish <actinopterygii> , food protein , chemistry , food quality , food science , chromatography , computational biology , biology , fishery
Abstract In recent years, capillary electrophoresis (CE) has become an analytical technique with many applications in the study of food proteins and peptides. This review describes the existing CE methods of analysis of milk, egg, meat and fish proteins and peptides. The major developments in the application of CE to solve different problems in food technology, such as the assessment of technological processes, quality, and authenticity control of animal foods, are considered. A section dealing with future directions on the analysis of food proteins by CE is also included.