Kaiser K P, Krause I
Z Lebensm Unters Forsch. 1985 Mar;180(3):181-201. doi: 10.1007/BF01027264.
The efficiency of electrophoretic methods (gel electrophoresis, isoelectric focusing, twodimensional techniques) and of chromatographic methods (size exclusion and ion exchange chromatography, reversed phase HPLC) to analyze proteins in foods is reviewed. Several selected applications are discussed in detail. The large diversity of proteins in a particular food results in a unique electrophoretic or chromatographic pattern, that can be used for identification purposes, by means of the so called indicator proteins. The adaptability and resolving power of the methods assure their extended application to many protein containing foods. The uniqueness of the patterns obtained warranties differentiations of even closely related animal or plant foods as well as mixtures of them. The methods also allow quantitative determinations of mixtures of foods. Their ease of handling and good reproducibility and reliability favours their use in routine analyses. Numerous investigations on fish, meat and derived products, non-meat proteins in meat products, milk, cheese, cereals and products made of cereals, oilseed proteins, legumes, fruits and vegetables described in the literature are here presented.
本文综述了电泳方法（凝胶电泳、等电聚焦、二维技术）和色谱方法（尺寸排阻色谱、离子交换色谱、反相高效液相色谱）在分析食品中蛋白质方面的效率。详细讨论了几个选定的应用。特定食品中蛋白质的巨大多样性导致了独特的电泳或色谱图谱，借助所谓的指示蛋白，可用于鉴定目的。这些方法的适应性和分辨能力确保了它们在许多含蛋白质食品中的广泛应用。所获得图谱的独特性保证了即使是亲缘关系密切的动植物食品及其混合物也能被区分开来。这些方法还可对食品混合物进行定量测定。它们易于操作、重现性好且可靠性高，有利于在常规分析中使用。本文介绍了文献中关于鱼类、肉类及其制品、肉制品中的非肉类蛋白质、牛奶、奶酪、谷物及其制品、油籽蛋白、豆类、水果和蔬菜的大量研究。
