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Colorimetric Assay for Free Fatty Acids in Butter Using Flow‐Injection and Immobilized Enzymes
Author(s) -
SCHOONER F.,
SIMARD R.E.,
PANDIAN S.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04740.x
Subject(s) - chromatography , chemistry , butyrate , flow injection analysis , immobilized enzyme , enzyme , valeric acid , butyric acid , detection limit , correlation coefficient , biochemistry , fermentation , statistics , mathematics
Butyrate kinase (BK) was extracted from Escherichia coli DH5 pJc7*, purified, immobilized on porous glass beads and packed in a glass tube as a biosensor coupled with a flow‐injection analysis system (FIA). The limits of detection were: FIA (25ppm) and batch method (BM, 5ppm). BK is highly specific for butyric, propionic and valeric acids. Regression coefficient values were: FIA r=0.992 and free enzyme r=0.987. The FIA and BM were tested on butter samples with high correlation (r= 1.000) between the methods. Correlation coefficients were: r=0.994 and r=0.988 between acid degree value and FIA/BM.