Deciphering food proteins: The applications of SDS-PAGE in food science

Abstract

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) is a fundamental analytical method for protein characterization. This technique enables the separation, identification, and characterization of protein across diverse food products. This comprehensive review elucidates the evaluation of SDS-PAGE, a methodological approach, and versatility in food science. The significance of SDS-PAGE is highlighted through its pivotal applications in protein profiling, allergen detection, and quality assessment across various food categories, including cereals, pulses, dairy products, meats, seafood, and plant-based alternatives. The critical factors affecting the accuracy and reliability of SDS-PAGE, including buffer system, composition of gel, and sample preparation, are discussed. Advances like lab-on-chip systems are transforming SDS-PAGE, addressing efficiency and precision challenges while maintaining its robustness. This review highlights the enduring relevance of SDS-PAGE as a powerful technique for distinguishing proteins and understanding their functionality.