ABSTRACT
Protein analysis is the development of methods, instrumentation, and strategies for obtaining information about the quantity and composition of proteins within a sample; analysis also extends to the study of the kinetic and thermodynamic behavior of proteins. A food protein is any protein of interest, in food science and technology, in relation to enhancing the supply of food, which is wholesome, nutritious, affordable, and safe. Two broad areas of food protein analysis are readily recognizable: (i) quantitative analysis – determination of the total amount of protein, and (ii) qualitative analysis – fractionation, characterization, and identification of proteins. Of course, so-called qualitative methods also yield quantitative (i.e., numerical) data related to the concentrations of specific proteins in a mixture, molecular mass, isoelectric point, etc.
