Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods
Access Status
Open access
Authors
Nguyen, Duc Doan
Date
2015Supervisor
Assoc. Prof. Stuart Johnson
Dr Francky Busetti
Assoc. Prof. Vicky Solah
Type
Thesis
Award
PhD
Metadata
Show full item recordSchool
School of Public HealthNutrition, Dietetics and Food Science
Collection
Abstract
The effect of yoghurt processing on the concentration of beta-casomorphin 5 and beta-casomorphin 7 was investigated. Liquid chromatography-mass spectrometry methods were developed and validated. The milk beta-casomorphin 7 range was 0.13 and 2.38 ng/g and beta-casomorphin 5 was below limit of detection. Beta-casomorphin 7 was completely degraded when milk was fermented with individual bacteria or a mixture of L. delbrueckii ssp. bulgaricus and S. thermophilus at pH 4.5 and after 7 days of yoghurt storage.
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