Capillary Electrophoresis in Food Analysis

Amino Acid Analysis by Capillary Electromigration Methods

Author(s): María Castro-Puyana* and María Luisa Marina

Pp: 147-173 (27)

Doi: 10.2174/9789815036152122020008

* (Excluding Mailing and Handling)

Abstract

The relevance of amino acids analysis is widely recognized in different fields. In Food Science, the determination of amino acids is of special interest since it can provide valuable information related to the nutritional, quality, and safety properties of food samples. For this reason, the development of robust, efficient, sensitive and cost-effective analytical methodologies is essential. Among the different analytical techniques, capillary electrophoresis has shown great potential in the last decades as a powerful tool to carry out the analysis of amino acids in food samples. This chapter aims at providing a comprehensive overview of the most recent applications of capillary electrophoresis for the analysis of protein and nonprotein amino acids in foodstuffs. The main experimental conditions concerning the separation and detection of amino acids are discussed and given in tables. 


Keywords: Capillary electrophoresis, Food, Nonprotein amino acids, Protein amino acids.

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