University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Journal of Dairy Science

  • Publisher:
  • FAD Code: JDSC
  • CODEN: JDSCAE
  • ISSN: 1525-3198
  • Abbreviation: J. Dairy Sci.
  • DOI Prefix: 10.3168/jds
  • Language: English
  • Comments: Fulltext from 1910 V1

Citations 3

"Detection Of Glucose, Galactose, And Lactose In Milk With A Microdialysis-coupled Flow Injection Amperometric Sensor"
J. Dairy Sci. 2002 Volume 85, Issue 6 Pages 1357-1361
V. Rajendran and J. Lrudayaraj

Abstract: A microdialysis-coupled flow injection amperometric Sensor (muFIAS) was used to determine glucose, galactose, and lactose in milk. The sensor is based on enzyme-catalyzed reaction in combination with the three well-established analytical techniques, namely; microdialysis sampling, flow injection analysis (FIA), and amperometric detection. With the multianalyte sensor it was possible to detect glucose and galactose by sequential injection of their corresponding oxidase enzymes: glucose oxidase and galactose oxidase, while lactose was determined by injection of a mixture of β-galactosidase and glucose oxidase enzymes. The sensor showed a linear response between 0.05 and 10 mM for glucose, between 0.1 and 20 mM for galactose and between 0.2 and 20 mM for lactose, respectively. The relative standard deviation values of the sensor measurements for glucose, galactose, and lactose were 3-4% (n = 3). The sensor measurements for lactose content in milk were compared with a standard method with an infrared spectrophotometer.
Glucose

"Electrochemical Sensor Detecting Free Sulfhydryl Groups: Evaluation Of Milk Heat Treatment"
J. Dairy Sci. 2000 Volume 83, Issue 9 Pages 1933-1938
M. S. Cosio, S. Mannino, and S. Buratti

Abstract: We describe a new and rapid method for the evaluation of reactive sulfhydryl groups in whey proteins obtained after precipitation of casein by acetic acid at pH 4.6. The procedure is based on the use of a wire tungsten electrode operating at -0.2 V versus saturated calomel electrode in flow injection analysis. The method was applied to raw milks and to commercial pasteurized and UHT milks. Results showed that the tungsten electrode constituted a robust amperometric sensor that could be used to differentiate milks that underwent different heat treatments. The decrease of thiol content in the whey proteins from samples was in agreement with the whey protein content found by HPLC. The procedure is suitable for on-line quality control of heat-treated milks.

"Analysis Of Major Caprine Milk Proteins By Reverse-phase High-performance Liquid Chromatography And Electrospray Ionization-mass Spectrometry"
J. Dairy Sci. 2000 Volume 83, Issue 1 Pages 11-19
A. J. Trujillo, I. Casals and B. Guamis

Abstract: Major proteins from caprine milk were separated by preparative gel permeation and cation-exchange fast protein liquid chromatography and were characterized by flow injection analysis by electrospray ionization mass spectrometry. In addition, proteins from whole skim milk and whole casein were analyzed by coupling reverse-phase HPLC and electrospray ionization mass spectrometry by two different chromatographic methods. These methods successfully resolved the major caprine milk proteins and main casein variants. The experimental molecular masses of major milk proteins and variants were: 19,302 for kappa-CN 2P; 25,599 for α(s2)-CN A-11P; 25,514 for α(s2)-CN B-10P; 23,370 for α(s1)-CN A-8P; 23,345 for α(s1)-CN B-8P; 23,264 for α(s1)-CN E-8P; 18,817 for α(s1)-CN F-3P; 23,835 for β-CN 6P; 18,181 for β-LG; 14,180 for α-LA and 66,318 for serum albumin.