2024-03-29T12:35:23Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/827412016-02-17T16:22:05Zcom_10261_42343com_10261_2col_10261_42344
An improved method for determination of the activity of β-galactosidase in yoghurt by high-performance liquid chromatography
González-Andrada, J.I.
Morales, F. J.
Romero, Carmen
Jiménez Pérez, Salvio
A new method has been developed for the HPLC determination of the activity of lactase from the microorganisms in yoghurt. The method is based upon the ability of P-galactosidase to hydrolyze lactose bonds in glucose and galactose. To determine such activity in yoghurt, 1 mL of yoghurt was diluted 1:10 with 0.1 M phosphate buffer (pH 7) containing 2% (w/v) lactose and 5 mM dithioerythritol as reducing agent; the mixture was the incubated and injected into the HPLC. Lactase activity remained high as long as the number of viable microorganisms did not fall below the minimum CFU·mL-1 (107). This method is more repeatable than conventional colorimetric determination, and may also be automated for routine analysis.
Peer Reviewed
2013-09-25T08:33:15Z
2013-09-25T08:33:15Z
1996
2013-09-25T08:33:15Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1007/BF02272828
issn: 0009-5893
Chromatographia 43: 85- 88 (1996)
http://hdl.handle.net/10261/82741
10.1007/BF02272828
en
none
Elsevier