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An improved method for determination of the activity of β-galactosidase in yoghurt by high-performance liquid chromatography

AuthorsGonzález-Andrada, J.I.; Morales, F. J. ; Romero, Carmen; Jiménez Pérez, Salvio
Issue Date1996
CitationChromatographia 43: 85- 88 (1996)
AbstractA 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.
Identifiersdoi: 10.1007/BF02272828
issn: 0009-5893
Appears in Collections:(IF) Artículos
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