Optimizing SDS-PAGE for Accurate Protein Characterization in Nutritional Research and Food Quality Assessment

Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) is a cornerstone technique in protein analysis, offering precise separation and characterization of proteins based on their molecular weight. This review provides a comprehensive overview of SDS-PAGE as a critical step in Western blot analysis, with a focused discussion on its applications in nutritional research and food quality assessment. The paper highlights the role of SDS-PAGE in identifying and quantifying dietary proteins, evaluating protein modifications, and assessing the integrity of functional proteins in various food matrices. Special emphasis is placed on the optimization of experimental parameters, such as gel composition, sample preparation, and electrophoretic conditions, to ensure high resolution and reproducibility in complex protein mixtures. Additionally, the review explores recent advancements in SDS-PAGE protocols, including improvements in detection sensitivity and compatibility with downstream analyses. By addressing common technical challenges and proposing best practices, this work aims to enhance the reliability and accuracy of SDS-PAGE in the context of food and nutritional science, paving the way for its continued use in protein characterization, allergen detection, and quality control.