Capillary electrophoresis for the analysis of food proteins of animal origin

In recent years, capillary electrophoresis (CE) has become an analytical te chnique with many applications in the study of food proteins and peptides. This review describes the existing CE methods of analysis of milk, egg, mea t and fish proteins and peptides. The major developments in the application of CE to solve different problems in food technology, such as the assessme nt of technological processes, quality, and authenticity control of animal foods, are considered. A section dealing with future directions on the anal ysis of food proteins by CE is also included.