Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods
| dc.contributor.author | Nguyen, Duc Doan | |
| dc.contributor.supervisor | Assoc. Prof. Stuart Johnson | |
| dc.contributor.supervisor | Dr Francky Busetti | |
| dc.contributor.supervisor | Assoc. Prof. Vicky Solah | |
| dc.date.accessioned | 2017-01-30T09:55:04Z | |
| dc.date.available | 2017-01-30T09:55:04Z | |
| dc.date.created | 2016-01-12T05:38:45Z | |
| dc.date.issued | 2015 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/888 | |
| dc.description.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. | |
| dc.language | en | |
| dc.publisher | Curtin University | |
| dc.title | Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods | |
| dc.type | Thesis | |
| dcterms.educationLevel | PhD | |
| curtin.department | School of Public HealthNutrition, Dietetics and Food Science | |
| curtin.accessStatus | Open access |