Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins
Frank ChurchDepartment of Food Science North Carolina State University Raleigh 27650Harold E. Swaisgood2Dental Research Center and Department of Pathology, University of North Carolina, Dental Re-search Building 210H, Chapel Hill 27514David H. PorterDepartment of Food Science North Carolina State University Raleigh 27650George L. Catignani2Dental Research Center and Department of Pathology, University of North Carolina, Dental Re-search Building 210H, Chapel Hill 27514
1983en
ABI
Abstract
A rapid, sensitive, and convenient spectrophotometric assay was developed and characterized for measurement of proteolysis of milk proteins in buffered solutions or in milk. a-Amino groups released by hydrolysis react with o-phthaldialdehyde and /3-mercaptoethanol to form an adduct that absorbs strongly at 340 nm. The absorptivity (e = 6000 M -1 cm -1) is similar for all oe-amino groups.
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