Standard Article

Proteins, Peptides, and Amino Acids Analysis in Food

Food

  1. Stephan Dierckx,
  2. Karen Boeve,
  3. John Van Camp,
  4. André Huyghebaert

Published Online: 15 SEP 2006

DOI: 10.1002/9780470027318.a1023

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Dierckx, S., Boeve, K., Van Camp, J. and Huyghebaert, A. 2006. Proteins, Peptides, and Amino Acids Analysis in Food. Encyclopedia of Analytical Chemistry. .

Author Information

  1. University of Ghent, Ghent, Belgium

Publication History

  1. Published Online: 15 SEP 2006

Abstract

Proteins are an important fraction in most foodstuffs, ranging from 1.8% in roots and tubers up to about 25% in legumes.1 However, in foods they are present in a complex multicomponent matrix also containing water, lipids, carbohydrates, and some minor components, all of which might interfere during the analysis of proteins in foods. A whole variety of analytical tools for protein analysis are available to the analyst2 but not all of them are suitable for routine analysis procedures. This article will deal with some key analytical techniques in order to give an overview of possibilities and shortcomings of current techniques and some promising future trends. Well established methods are the Kjeldahl method, spectroscopy in the ultraviolet (UV), visible (VIS), and infrared (IR) ranges of the spectrum, chromatography, and conventional electrophoresis, while recent developments are to be found in the field of capillary electrophoresis (CE) and immunoassay. Since validation of methods and results are important features of today's analysis, some attention is paid to the availability and use of reference materials.