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High‐performance capillary electrophoresis of meat, dairy, and cereal proteins
Author(s) -
Bean Scott R.,
Lookhart George L.
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(200111)22:19<4207::aid-elps4207>3.0.co;2-s
Subject(s) - capillary electrophoresis , vegetable proteins , chemistry , food protein , chromatography , food science , electrophoresis , separation method , microbiology and biotechnology , biology
Food proteins play important roles in food functionality, nutrition, and human health. For these reasons, new analytical methods are continually being developed to separate and characterize these important proteins. High‐performance capillary electrophoresis (HPCE) is one of the latest analytical methods to be applied to the separation of food proteins. This review covers methods and applications for the separation of three major groups of food proteins, meat, dairy, and cereal proteins.