foswritting - Review 1 REVIEW _ Electrophoresis and Its...

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Review 1 REVIEW ___________________________________________________________________________ Electrophoresis and Its Application in Modern Food Science BURGESS, KAITIE 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 purposes. 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. INTRODUCTION Electrophoresis is a procedure that separates analytes on the basis of charge and size. The first electrophoretic procedure that was used in food analysis is that of sodium dodecyl sulfate poly acrylamide gel electrophoresis (SDS-PAGE) in 1967. This 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 analysis. 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. The first of the HPCE methods was created in 1989 and has had many breakthroughs in the 1990’s and 2000’s. This review will discuss capillary zone electrophoresis (CZE), micellar electrokinetic chromatography (MEKC) and microchip electrophoresis (MCE) ( 1). These electrophoretic techniques have many applications in food analysis. They can be used to look at carbohydrates, proteins, vitamins, and ions. This is useful in identification, quality assessment, additives assessment, verification of toxins and residue assessment. Electrophoresis has many applications in food quality control and food safety ( 2). 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 ( 3). CZE uses a narrow capillary tube of
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This note was uploaded on 03/03/2011 for the course FOS 4311 taught by Professor Kristinsson during the Spring '08 term at University of Florida.

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foswritting - Review 1 REVIEW _ Electrophoresis and Its...

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