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

Le, T X and Datta, Nivedita and Deeth, H. C (2006) A sensitive HPLC method for measuring bacterial proteolysis and proteinase activity in UHT milk. Food Research International, 39 (7). pp. 823-830. ISSN 0963-9969

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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.

Item Type: Article
Uncontrolled Keywords: ResPubID17940, bacterial proteinase; HPLC, fluorescamine, proteinase activity, proteolysis
Subjects: FOR Classification > 0305 Organic Chemistry
Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Depositing User: VUIR
Date Deposited: 02 May 2012 06:18
Last Modified: 03 Dec 2014 03:18
URI: http://vuir.vu.edu.au/id/eprint/3107
DOI: 10.1016/j.foodres.2006.03.008
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Citations in Scopus: 4 - View on Scopus

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