Determination of mono- and disaccharides in milk and milk products by high-performance anion-exchange chromatography with pulsed amperometric detection

Cataldi, Tommaso R. I.; Angelotti, Massimiliano

doi:10.1016/s0003-2670(03)00405-7

Cited by 38 publications

(21 citation statements)

References 32 publications

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“…However, sometimes such processes could also introduce contaminants into the milk. Quality control of milk and its derivative is a very demanding field, and sensitive, time saving and accurate analytical methods are required 29. Therefore, in view of the demand for lactose‐free milk our procedure is inexpensive and very easy to handle.…”

Section: Discussionmentioning

confidence: 99%

Preparation of lactose‐free milk by using salt‐fractionated almond (Amygdalus communis) β‐galactosidase

Haider

Husain

2007

J Sci Food Agric

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β-galactosidase was isolated from almond (Amygdalus communis) extract by ammonium sulfate precipitation. Almond proteins precipitated by using ammonium sulfate and then dialysed exhibited 5.3-fold purification of β-galactosidase, and the yield of enzyme preparation was 96.5%. The partially purified β-galactosidase exhibited pH and temperature optima at pH 5.5 and 50• C, respectively. The enzyme was significantly stable against heat, pH, calcium and magnesium ions and D-galactose. The almond β-galactosidase preparation exhibited over 89% activity even after 2 months storage at 4• C. Hydrolysis of lactose in milk and whey was performed in a stirred batch process by using this enzyme preparation. These observations indicated that the hydrolysis of lactose increased continuously with time. The enzyme could hydrolyse 94% of lactose in buffer solution and whey whereas 90% of lactose hydrolysis was achieved in milk. The main aim of the present study was to prepare lactose-free milk, which must be free from contamination, and the process should be inexpensive.

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Section: Discussionmentioning

confidence: 99%

Preparation of lactose‐free milk by using salt‐fractionated almond (Amygdalus communis) β‐galactosidase

Haider

Husain

2007

J Sci Food Agric

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“…Commonly used methods are high performance liquid chromatography (HPLC) and gas chromatography (GC), always coupled with a suitable detection system (Cardelle-Cobas, Martínez-Villaluenga, Sanz, & Montilla, 2009;Ferreira, Gomes, & Ferreira, 1998). Other commonly used sensitive methods for the quantification of saccharides include high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD) and capillary electrophoresis (CE) with electrochemical detection (Cataldi, Angelotti, & Bianco, 2003;Zhang, Cao, & Ye, 2001). Another method for the rapid quantification of lactose in milk was described by Colinas, Barrera, & Blanco, 2006.…”

Section: Introductionmentioning

confidence: 99%

Quantification of lactose using ion-pair RP-HPLC during enzymatic lactose hydrolysis of skim milk

2012

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“…Therefore, three negatively charged amino acids associated with oxidative stress in human disease, Tyr, Hcy, and Cys, were chosen as model analytes to further investigate the stacking effects of FASI and FASS coupled to PAD. Integrating a self‐cleaning cycle prior to the measurement, PAD has proven to be effective in the detection of a large number biomolecules with –OH, –NH 2 , and –SH functional groups 68–73. Example electropherograms of three analytes and the stacking effects by the comparison of their peak heights and half‐peak widths (HPWs) using a 5‐s FASI with different SF conditions are shown in Figs.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Structure of Novel Hexaazaisowurtzitane Cages

Hervé¹,

Jacob²,

Gallo

2006

Chemistry A European J

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Hexaazaisowurtzitane or cage molecules have attracted attention concerning their synthesis because hexanitrohexaazaisowurtzitane (HNIW or CL20) is presently the most powerful energetic compound. The synthesis of hexaazaisowurtzitanes was considered to be limited solely to the condensation of certain benzylamines with glyoxal. Here, we present the synthesis and characterization of seven novel non-benzylic hexaazaisowurtzitanes, such as hexapropargylhexaazaisowurtzitane. The substituents on the six nitrogen atoms are different to those of the benzyl or substituted benzyl groups to which previous syntheses were limited. X-ray structures are given for the hexapropargyl and hexa-2-thienylmethylene derivatives. Steric strains limit the synthesis with alpha-substituted benzyl and allyl derivatives. The reaction mechanism and the role of the intermediate diimines are discussed. Some of the novel hexaazaisowurtzitanes are potential precursors of hexanitrohexaazaisowurtzitane.

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Determination of mono- and disaccharides in milk and milk products by high-performance anion-exchange chromatography with pulsed amperometric detection

Cited by 38 publications

References 32 publications

Preparation of lactose‐free milk by using salt‐fractionated almond (Amygdalus communis) β‐galactosidase

Preparation of lactose‐free milk by using salt‐fractionated almond (Amygdalus communis) β‐galactosidase

Quantification of lactose using ion-pair RP-HPLC during enzymatic lactose hydrolysis of skim milk

Preparation and Structure of Novel Hexaazaisowurtzitane Cages

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