Recio I, Amigo L, López-Fandiño R
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
J Chromatogr B Biomed Sci Appl. 1997 Sep 12;697(1-2):231-42. doi: 10.1016/s0378-4347(97)00085-6.
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.
