Protein Additives

Protein Additives

The Key Importance of Protein as Food Additives

The Key Importance of Protein as Food Additives

Protein is an important component of human cells and tissues and has important special biological functions. The ingested protein is hydrolyzed into amino acids in the body and absorbed, and then the protein needed by the body is synthesized. Therefore, the quality and quantity of food protein and the ratio of various amino acids are related to the amount of human protein synthesis, especially for teenagers, pregnant women, and the elderly. Protein additives are used to balance or supplement the nutrients required by the body and play an irreplaceable role in human health. At present, protein or amino acid additives have been widely used in the food production industry.

The Common Types of Protein Additives That Can Be Detected by ELISA

With the development of the food industry, the use of food additives in the food industry has become more and more extensive. The following briefly introduces several common protein additives detected by ELISA.


Casein is the main protein in mammalian milk. Casein accounts for about 80% of milk protein. Casein is a binding protein containing phosphorus and calcium, which can prevent dental caries, osteoporosis, and rickets, promote in vitro fertilization of animals, regulate blood pressure, and treat iron deficiency anemia. Casein can also promote the efficient absorption of major elements (Ca, Mg) and trace elements (Fe, Zn, Cu, Cr, Ni, Co, Mn, Se), and can even promote calcium absorption without the participation of vitamin D. Casein is mainly used as a nutrient fortifier, thickening and emulsion stabilizer in the food industry.


Lactoferrin is an iron-binding glycoprotein that belongs to the transferrin family and is involved in iron transport. Lactoferrin is high in colostrum and milk. In addition, lactoferrin is also a component of neutrophils, has broad-spectrum antibacterial and antiviral effects, and is considered to be a key component of the innate defense system. Lactoferrin can also regulate the production of bone marrow cells, promote cell growth, enhance the body's resistance, inhibit the role of human tumor cells. Studies have confirmed that products containing lactoferrin are very beneficial to health. Therefore, it is considered to be a new type of food and feed additives with great development potential.


Hydroxyproline (HYP) belongs to imino acids and is the main component of collagen, accounting for about 13% of the total amount of collagen amino acids. Insufficient hydroxyproline will affect the stability of collagen in the body, and lack of collagen will cause easy bruising of the skin, damage to the connecting tissues, and the possibility of internal bleeding. In addition, a lack of hydroxyproline can also cause hair loss and gum contraction. Effective supplementation of HYP can help the body's collagen reconstruction and elastin regeneration and renewal. HYP is often used as a food additive to be added to fruit juices, refreshing drinks, and nutritious drinks.

The Advantages of Using ELISA to Detect Protein Additives

  • Can detect whether food additives meet standards
  • Can save time and cost for food quality inspection
  • Can help the development of protein additives in the food industry

Creative Diagnostics has been committed to providing ELISA kits for the rapid detection of protein additives. Supported by rich related R&D experience and diversified ELISA kits products, we provide high-quality customized ELISA kits services, professional ELISA testing services, and believable ELISA development services related to the detection of the protein additive in food. If you wish a lot of careful data, please contact us.


  1. Abd El-Salam, M.H.; El-Shibiny, S. Preparation and potential applications of casein-polysaccharide conjugates: a review. J Sci Food Agric. 2020, 100(5): 1852-1859.
  2. Wang, B.; et al. Lactoferrin: Structure, function, denaturation and digestion. Crit Rev Food Sci Nutr. 2019, 59(4): 580-596.
  3. Li, P.; Wu, G. Roles of dietary glycine, proline, and hydroxyproline in collagen synthesis and animal growth. Amino Acids. 2018, 50(1): 29-38.
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