ISSN:
1612-1112
Keywords:
Column liquid chromatography
;
Yoghurt
;
β-Galactosidase activity
;
Glucose
;
Galactose
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Summary 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 β-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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02272828
