A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk

Le, X., Datta, N. and Deeth, H. C. (2006) A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk. Food Research International, 39 7: 823-830. doi:10.1016/j.foodres.2006.03.008


Author Le, X.
Datta, N.
Deeth, H. C.
Title A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk
Journal name Food Research International   Check publisher's open access policy
ISSN 0963-9969
Publication date 2006
Sub-type Article (original research)
DOI 10.1016/j.foodres.2006.03.008
Volume 39
Issue 7
Start page 823
End page 830
Total pages 8
Editor A.G. Marangoni
Place of publication Ottawa
Publisher Elsevier
Collection year 2006
Language eng
Subject C1
290104 Other Food Sciences
670105 Dairy products
Abstract A sensitive quantitative reversed-phase HPLC method is described for measuring bacterial proteolysis and proteinase activity in UHT milk. The analysis is performed on a TCA filtrate of the milk. The optimum concentration of TCA was found to be 4%; at lower concentrations, non-precipitated protein blocked the HPLC while higher concentrations yielded lower amounts of peptides. The method showed greater sensitivity and reproducibility than a fluorescamine-based method. Quantification of the HPLC method was achieved by use of an external dipeptide standard or a standard proteinase. (c) 2006 Elsevier Ltd. All rights reserved.
Keyword Food Science & Technology
Q-Index Code C1

 
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