Electrophoresis and Its Application in Modern Food Science
Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32608
Since 1967, electrophoresis has been a growing and changing analytical technique in many scientific
fields including biology, chemistry, health science and now food science.
Capillary zone electrophoresis,
micellar electrokinetic chromatography, microchip electrophoresis and sodium dodecyl sulfate poly
acrylamide electrophoresis are all presently used to analyze food products for quality and identification
The past uses to explore content of carbohydrate, proteins, vitamins, ions and food additives
point to a promising future of using electrophoresis in food analysis.
The electrophoretic procedures are
relatively inexpensive, easy to use, and highly effective.
The future of electrophoresis in food science
provides many exciting investigative opportunities.
Electrophoresis is a procedure that
separates analytes on the basis of charge and
The first electrophoretic procedure that
was used in food analysis is that of sodium
dodecyl sulfate poly acrylamide gel
electrophoresis (SDS-PAGE) in 1967.
procedure was first used in the health care
industry to separate nucleic acids and proteins
on the basis of size.
Today, SDS-PAGE is used
to examine protein content of foods.
Newer technologies like high
performance capillary electrophoreses (HPCE)
have lessened the need for SDS-PAGE in food
HPCE refers to a group of
electrophoretic analysis techniques that separate
analytes on the base of charge and size using
capillary action to speed the process and produce
more efficient and sensitive separations.
first of the HPCE methods was created in 1989
and has had many breakthroughs in the 1990’s
This review will discuss capillary
zone electrophoresis (CZE), micellar
electrokinetic chromatography (MEKC) and
microchip electrophoresis (MCE) (
These electrophoretic techniques have
many applications in food analysis.
They can be
used to look at carbohydrates, proteins, vitamins,
This is useful in identification, quality
assessment, additives assessment, verification of
toxins and residue assessment.
has many applications in food quality control
and food safety (
CAPILLARY ZONE ELECTROPHORESIS
Capillary zone electrophoresis (CZE) is
the simplest and most utilized method of
chemical analysis by electrophoresis in the
realm of food science.
Because it has high
resolving power and is relatively easy and
inexpensive to conduct, CZE is the most popular
form of capillary electrophoresis.
It has been
used to evaluate carbohydrates, phenolic acids,
and vitamin content (
CZE uses a narrow capillary tube of