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An improved colorimetric assay for bacterial lipase in nonfat dry milk
- Versaw, W.K., Cuppett, S.L., Winters, D.D., Williams, L.E.
- Journal of food science : an official publication of the Institute of Food Technologists 1989 v.54 no.6 pp. 1557-1568
- dried skim milk, food contamination, bacteria, triacylglycerol lipase, detection, colorimetry
- 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.