Assessment of the quality of dairy products by capillary electrophoresis of milk proteins

被引：58

作者：

Recio, I ^{[1
]}

Amigo, L ^{[1
]}

LopezFandino, R ^{[1
]}

机构：

[1] CSIC,INST FERMENTAC IND,E-28006 MADRID,SPAIN

来源：

JOURNAL OF CHROMATOGRAPHY B | 1997年 / 697卷 / 1-2期

关键词：

dairy products; proteins; caseins;

D O I：

10.1016/S0378-4347(97)00085-6

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

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. (C) 1997 Elsevier Science B.V.

引用

页码：231 / 242

页数：12

共 63 条

[1] THE ANALYSIS OF MULTIPLE PHOSPHOSERYL-CONTAINING CASEIN PEPTIDES USING CAPILLARY ZONE ELECTROPHORESIS [J].