Assessment of the quality of dairy products by capillary electrophoresis of milk proteins.
This paper presents an overview of existing capillary electrophoretic methods for the study of milk proteins. The main methods of analysis of caseins, whey proteins and peptides are examined with particular attention to their application to the evaluation of the quality of dairy products. Aspects such as the study of protein polymorphism, evaluation of heat treatments, detection of adulteration and assessment of proteolysis are considered in detail.
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Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
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López-Fandiño
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D003611:Dairy Products / Q000032:analysis*; D019075:Electrophoresis, Capillary; D005511:Food Handling; D006358:Hot Temperature; D008894:Milk Proteins / Q000032:analysis* / Q000737:chemistry; D011110:Polymorphism, Genetic; D011786:Quality Control
D008894:Milk Proteins