An improved colorimetric assay for bacterial lipase in nonfat dry milk

A modification of McKellar and Cholette's (1986) colorimetric method for determining lipase activity in reconstituted non-fat dry milk was developed. The method uses the color reaction between Fast Blue BB and the beta-naphthol (BN) enzymatically cleaved from beta-naphthyl caprylate (BNC) as a...

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Veröffentlicht in:	Journal of food science 1989-11, Vol.54 (6), p.1557-1558
Hauptverfasser:	Versaw, W.K. (Univ. of Nebraska, Lincoln, NE), Cuppett, S.L, Winters, D.D, Williams, L.E
Format:	Artikel
Sprache:	eng
Schlagworte:	BACTERIA BACTERIE Biological and medical sciences COLORIMETRIA COLORIMETRIE Dairy products Enzymes Food industries Food processing industry Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS LAIT ECREME EN POUDRE LECHE DESCREMADA EN POLVO Milk and cheese industries. Ice creams TRIACILGLICEROL LIPASA TRIACYLGLYCEROL LIPASE
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Beschreibung
Zusammenfassung:	A modification of McKellar and Cholette's (1986) colorimetric method for determining lipase activity in reconstituted non-fat dry milk was developed. The method uses the color reaction between Fast Blue BB and the beta-naphthol (BN) enzymatically cleaved from beta-naphthyl caprylate (BNC) as a measure of lipase activity. In the modified method, a solvent system is used to clarify the sample rather than extracting the colored product. This modification allows measurement of total sample lipase by excluding centrifugation. In addition, the modified method has greater sensitivity with equal ease of use
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1989.tb05159.x