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    Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods

    235871_Nguyen, Duc Doan 2015.pdf (14.84Mb)
    Access Status
    Open access
    Authors
    Nguyen, Duc Doan
    Date
    2015
    Supervisor
    Assoc. Prof. Stuart Johnson
    Dr Francky Busetti
    Assoc. Prof. Vicky Solah
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    School
    School of Public HealthNutrition, Dietetics and Food Science
    URI
    http://hdl.handle.net/20.500.11937/888
    Collection
    • Curtin Theses
    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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