ABSTRACT
Proteins are an important fraction in most foodstuffs, ranging from 1.8% in roots and tubers up to about 25% in legumes. However, in foods they are present in a complex multicomponent matrix also containing water, lipids, carbohydrates, and some minor components, all of which might interfere during the analysis of proteins in foods. A whole variety of analytical tools for protein analysis are available to the analyst, but not all of them are suitable for routine analysis procedures. Wellestablished methods are the Kjeldahl method; spectroscopy in the ultraviolet (UV), visible (VIS), and infrared (IR) ranges of the spectrum; conventional electrophoresis; capillary electrophoresis (CE); immunoassay; and chromatography.
