Enzymatic determination of lactose and galactose in foods: NMKL collaborative methods performance study

Antti Mustranta, Carola Östman

Research output: Contribution to journalArticleScientificpeer-review

1 Citation (Scopus)

Abstract

Enzymes are widely used in food chemistry as analytical tools. An enzymatic method for determining lactose and galactose in foods was evaluated in an interlaboratory methods performance study by 12 laboratories in 4 countries. The method is based on enzymatic hydrolysis of lactose and enzymatic oxidation of the hydrolysis products. The exchange of the coenzyme in the second reaction is the basis of quantitation. The method may be used for various types of foods, such as liquid and solid milk products, meat products, cereal products, fats, dressings, sweets, chocolate, and foods for special dietary uses. It is also applicable to lactose-free foods but not to products in which lactose has been partially hydrolyzed enzymatically to glucose and galactose. Six commonly used foodstuffs with lactose concentrations ranging from 0.4 g/100 g to 40 g/100 g and galactose concentrations up to 0.7 g/100 g were analyzed: crisp rye bread, milk chocolate, sausage, cheese, margarine, and baby food containing milk powder. They were distributed to the 12 participants as 12 randomly numbered test samples, representing blind duplicates of the 6 materials. The relative standard deviations for reproducibility (RSD(R)) were between 2.3-11% for lactose and 6.8-50% for galactose.
Original languageEnglish
Pages (from-to)584 - 590
Number of pages7
JournalJournal of AOAC International
Volume80
Issue number3
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Fingerprint

Lactose
Galactose
galactose
lactose
Food
food
milk
Milk
Cereal products
hydrolysis
Hydrolysis
methodology
milk chocolate
Margarine
food chemistry
Cheeses
infant foods
Meat Products
Enzymatic hydrolysis
grain products

Cite this

@article{4a241e36f2cd45fc9942f043228b1721,
title = "Enzymatic determination of lactose and galactose in foods: NMKL collaborative methods performance study",
abstract = "Enzymes are widely used in food chemistry as analytical tools. An enzymatic method for determining lactose and galactose in foods was evaluated in an interlaboratory methods performance study by 12 laboratories in 4 countries. The method is based on enzymatic hydrolysis of lactose and enzymatic oxidation of the hydrolysis products. The exchange of the coenzyme in the second reaction is the basis of quantitation. The method may be used for various types of foods, such as liquid and solid milk products, meat products, cereal products, fats, dressings, sweets, chocolate, and foods for special dietary uses. It is also applicable to lactose-free foods but not to products in which lactose has been partially hydrolyzed enzymatically to glucose and galactose. Six commonly used foodstuffs with lactose concentrations ranging from 0.4 g/100 g to 40 g/100 g and galactose concentrations up to 0.7 g/100 g were analyzed: crisp rye bread, milk chocolate, sausage, cheese, margarine, and baby food containing milk powder. They were distributed to the 12 participants as 12 randomly numbered test samples, representing blind duplicates of the 6 materials. The relative standard deviations for reproducibility (RSD(R)) were between 2.3-11{\%} for lactose and 6.8-50{\%} for galactose.",
author = "Antti Mustranta and Carola {\"O}stman",
year = "1997",
language = "English",
volume = "80",
pages = "584 -- 590",
journal = "Journal of AOAC International",
issn = "1060-3271",
publisher = "AOAC International",
number = "3",

}

Enzymatic determination of lactose and galactose in foods : NMKL collaborative methods performance study. / Mustranta, Antti; Östman, Carola.

In: Journal of AOAC International, Vol. 80, No. 3, 1997, p. 584 - 590.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Enzymatic determination of lactose and galactose in foods

T2 - NMKL collaborative methods performance study

AU - Mustranta, Antti

AU - Östman, Carola

PY - 1997

Y1 - 1997

N2 - Enzymes are widely used in food chemistry as analytical tools. An enzymatic method for determining lactose and galactose in foods was evaluated in an interlaboratory methods performance study by 12 laboratories in 4 countries. The method is based on enzymatic hydrolysis of lactose and enzymatic oxidation of the hydrolysis products. The exchange of the coenzyme in the second reaction is the basis of quantitation. The method may be used for various types of foods, such as liquid and solid milk products, meat products, cereal products, fats, dressings, sweets, chocolate, and foods for special dietary uses. It is also applicable to lactose-free foods but not to products in which lactose has been partially hydrolyzed enzymatically to glucose and galactose. Six commonly used foodstuffs with lactose concentrations ranging from 0.4 g/100 g to 40 g/100 g and galactose concentrations up to 0.7 g/100 g were analyzed: crisp rye bread, milk chocolate, sausage, cheese, margarine, and baby food containing milk powder. They were distributed to the 12 participants as 12 randomly numbered test samples, representing blind duplicates of the 6 materials. The relative standard deviations for reproducibility (RSD(R)) were between 2.3-11% for lactose and 6.8-50% for galactose.

AB - Enzymes are widely used in food chemistry as analytical tools. An enzymatic method for determining lactose and galactose in foods was evaluated in an interlaboratory methods performance study by 12 laboratories in 4 countries. The method is based on enzymatic hydrolysis of lactose and enzymatic oxidation of the hydrolysis products. The exchange of the coenzyme in the second reaction is the basis of quantitation. The method may be used for various types of foods, such as liquid and solid milk products, meat products, cereal products, fats, dressings, sweets, chocolate, and foods for special dietary uses. It is also applicable to lactose-free foods but not to products in which lactose has been partially hydrolyzed enzymatically to glucose and galactose. Six commonly used foodstuffs with lactose concentrations ranging from 0.4 g/100 g to 40 g/100 g and galactose concentrations up to 0.7 g/100 g were analyzed: crisp rye bread, milk chocolate, sausage, cheese, margarine, and baby food containing milk powder. They were distributed to the 12 participants as 12 randomly numbered test samples, representing blind duplicates of the 6 materials. The relative standard deviations for reproducibility (RSD(R)) were between 2.3-11% for lactose and 6.8-50% for galactose.

M3 - Article

VL - 80

SP - 584

EP - 590

JO - Journal of AOAC International

JF - Journal of AOAC International

SN - 1060-3271

IS - 3

ER -