Improvement of a method for the measurement of lactoperoxidase activity in milk

International Dairy Journal

Volumn 11, Issue 10, 2001, Pages 795-799

  Sakhila Banu, K ^a   Govindarajulu, P ^a   Aruldhas, M Michael ^a  

^a UNIVERSITY OF MADRAS   (India)

Author keywords

ABTS; Bovine milk; Clarifying Reagent ; Lactoperoxidase; Rothenfusser reagent

Indexed keywords

BOVINAE;

EID: 0035213350     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00106-6     Document Type: Article

References (22)

1. A study of the heat stabilities of number of indigenous milk enzymes
2. Contribution of the lactoperoxidase system to the keeping quality of pasteurized milk
3. Thermal denaturation of indigenous milk enzymes
4. Use of milk enzymes as indices of heat treatment
5. Determination of sulfhydryl groups in milk using Ellman's procedure and the Clarifying Reagent
6. Measurement of proteolysis in milk and cheese using trinitrobenzene sulfonic acid and a new dissolving reagent
7. Method for the measurement of N-acetyl-β-D-glucosaminidase activity in bovine milk
8. Method for the measurement of lipase activity in milk
9. γ-Glutamyl transpeptidase in milk and butter as indicator of heat treatment
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11. Significance of the main chemical indicators of heat load for characterizing raw, thermized, pasteurized and high temperature pasteurized milk
12. Control of the pasteurization treatment of milk and cream
13. Quantitative, standardized assays for determining the concentration of bovine lactoperoxidase, human salivary peroxidase, and human myeloperoxidase
14. Chemiluminescent and spectrophotometric determination of peroxidase and lactoperoxidase in foods using flow injection
15. Peroxidases
16. Comparative study of two methods of lactoperoxidase determination
17. Some aspects of quality control of consumption milk
18. Effects of ionic strength on thermostability of lactoperoxidase
19. Indicators to assess the intensity of heat treatments in milk and milk products
20. Peroxidase from human cervical mucus, the isolation and characterisation
21. Use of different thermal indices to assess the quality of pasteurized milks