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Comparison of Conjugase Treatment Procedures in the Microbiological Assay for Food Folacin (1984)

KIRSCH, A. J. ; CHEN, T.-S.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 49 (1984), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Variations in the conjugase treatment step of the microbiological assay for food folacin were investigated. The source of the conjugase–fresh hog kidney, fresh chicken pancreas or commercial dried chicken pancreas–did not significantly affect the measurable folacin activity of spinach. However, the buffer, pH, incubation time, sequence of steps in extraction and conjugase treatment, and method of sample filtration (filter paper vs centrifuge) used prior to conjugase treatment were all found to significantly affect the folacin activity of spinach.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13678.x

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