Premium
Colorimetric determination of urease activity in soybean meals
Author(s) -
Schramm Guenter,
Aines Philip D.
Publication year - 1959
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540255
Subject(s) - urease , urea , incubation , chemistry , chromatography , soybean meal , food science , aldehyde , biochemistry , organic chemistry , catalysis , raw material
Summary A quantitative method for the determination of urease activity in soybean meals is described. The procedure is based on the incubation of the meal sample with a known amount of urea, followed by colorimetric determination of the urea with p‐dimethylaminobenz‐aldehyde after incubation. Urease activity is expressed as the amount of urea decomposed under the specified conditions. The test is both accurate and specific for urease. The method is very reproducible and sensitive, especially at low urease activities.