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.


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  (ERA 2012 Listed)    (ERA 2010 Rank A)   Check publisher's open access policy
Publication date 2006
Sub-type Article
DOI 10.1016/j.foodres.2006.03.008
Volume number 39
Issue number 7
ISSN 0963-9969
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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Created: Wed, 15 Aug 2007, 10:36:32 EST