Peroxidase in milk
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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.
Instrument
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.
Kit
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.
| CODICE KIT | VOLUME CAMPIONE | RANGE |
| *300159 (20 test) *300150 (100 test) |
2,5 – 50 µL | 0,01 – 50 mEqO2/Kg |
