Peroxidase in milk
Lactoperoxidase (POD) is one of the most abundant enzymes present in milk. Peroxidase is associated to whey proteins of milk. It is inactivated by thermal treatments with high temperatures (70° C for 15 minutes or 80° for 30 seconds) or by any treatment that overcomes the standard conditions required for a normal pasteurization process. Hence, the persistency of lactoperoxidase in pasteurized milk can be used as a good index of product quality; in fact it is possible to apply a mild pasteurization treatment that will not deactivate the enzyme only to raw milk of good microbiologic quality; in this case chemical-physical and nutritional characteristics of milk will be only partially deactivated.
Instruments to Use
Reagents
Reagent R1 (in test tube): Buffer
Reagent R1a (lyophile): Cromogenic
Reagent R2 (in bottle): Starter
Test principle
The peroxidise contained in milk, in presence of an indicator and of hydrogen peroxide, catalyzes the formation of a red colour whose intensity, measured at 505 nm, is directly proportional to the concentration of the peroxidase in the sample.
CDR innovative method measures the lactoperoxidase in milk in a fast and easy way. It is possible to carry out a test using micro-quantities of sample and it uses a pre-filled single-use test tube.
Sample
Milk as is.
Reagent Kits
The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.
| KIT CODE | SAMPLE VOLUME | RANGE |
| *300159 (20 test) *300150 (100 test) |
2,5 – 50 µL | 0,01 – 50 mEqO2/Kg |
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |
