Determination of the lactose content of fluid milk by spectrophotometric enzymatic analysis using weight additions and path length adjustment: collaborative study.
The objective of this collaborative study was to determine the method performance characteristics of a spectrophotometric enzymatic assay for measuring the lactose content of fluid milk. The principle behind the method is similar to that of AOAC Method 984.15 but with significant modifications and added quality control. Additionally, lactose concentration is expressed on a weight/weight (wt/wt) rather than a weight/volume (wt/vol) basis. The principle of the method is the hydrolysis of lactose to D-glucose and D-galactose by beta-galactosidase, followed by the oxidation of beta-D-galactose by nicotinamide adenine dinucleotide (NAD+) in the presence of beta-galactose dehydrogenase. The reaction is catalyzed by the addition of aldose-l-epimerase, which accelerates the mutarotation of alphha-D-galactose to beta-D-galactose. The amount of reduced nicotinamide adenine dinucleotide (NADH) formed is measured at 340 nm and is proportional to the amount of lactose present. Important aspects of the assay include preparing the assay solution by weight (rather than volume), mixing the contents of the spectrophotometric cuvette without losing solution, inclusion of aldose-l-epimerase, specifying spectrophotometer characteristics, and accounting for the optical path length of the spectrophotometric cuvettes. In the collaborative study, 11 laboratories tested one lactose standard and 8 pairs of blind replicate raw, processed, and formulated milks with an anhydrous lactose content between 3.0-7.2%. Statistical performance, in units of g/100 g anhydrous lactose, for the milk materials within the applicability of the method was as follows: mean = 4.4040, Sr = 0.0130, SR = 0.0250, RSDr = 0.29%, RSDR = 0.57%, r = 0.0364, and R = 0.0700. Standard and marginal recoveries were 98.66 and 99.53%, respectively. Method performance represented a significant improvement over what would be achieved if path length was not accounted for or the assay was done volumetrically. The Study Directors recommend that the method for determination of the lactose content of fluid milk by the spectrophotometric enzymatic method using weight additions and path length adjustment be adopted Official First Action.
Lynch
Joanna M
JM
Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853, USA. JL72@cornell.edu
Barbano
David M
DM
Fleming
J Richard
JR
D000818:Animals; D005690:Galactose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006868:Hydrolysis; D007753:Laboratories / Q000592:standards; D007785:Lactose / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D009243:NAD / Q000032:analysis; D011048:Polarography / Q000379:methods; D013053:Spectrophotometry / Q000379:methods
D009243:NAD; D005947:Glucose; D007785:Lactose; D005690:Galactose