Many recent aspects of genetic modification in food are discussed. Changes of genes during modification cause alteration in a protein's biosynthesis, which may result in expression of new proteins and changes in metabolite pathways. This review, based on over 100 literature references, reports applications of separation methods (liquid, gas chromatography, and capillary electrophoresis) for the identification of genetically modified food based on protein profiles and selected metabolites.

Abstract. The capillary electrophoresis with UV detection was employed for protein profiling in extracts from maize and soybeans. Modifications of back-ground electrolyte and coating the capillary wall with polybrene was employed in order to decrease the protein adsorption on the capillary walls. The obtained protein profiles were compared for transgenic and non-transgenic variants, showing in some cases significant changes that might be employed for identification of genetic modifications of plants or foods of plant origin. (doi: 10.5562/cca1777)