Abstract:

As plant proteins are widely used in food processing, analytical methods for the qualification and quantification of
these proteins are urgently needed for food standards to ensure food quality and safety. In this experiment, protein contents
were determined in four samples using capillary electrophoresis and protein identification was performed by comparison with
standard fingerprints to find out common characteristic peaks. Moreover, mixed plant proteins were chromatographed and
identified by comparison of characteristic peaks and retention times. This study may lay the foundation for the identification
of plant protein adulteration.

Key words: high performance capillary electrophoresis, detection, plant protein, characteristic protein