Novel Method for the Quantitative Analysis of Protease Activity: The Casein Plate Method and Its Applications.
Novel Method for the Quantitative Analysis of Protease Activity: The Casein Plate Method and Its Applications.
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DOI：
10.1021/acsomega.0c05192
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发表时间：
2021-02-09
期刊：
影响因子：
4.1
通讯作者：
He L
中科院分区：
文献类型：
--
作者：
Zhang X;Shuai Y;Tao H;Li C;He L
有色食品中蛋白酶活性的定量分析，目前还没有简便的方法。因此，本研究旨在建立一种新的，简单的定量检测蛋白酶活性的方法，特别是在有色食品。对酪蛋白平板法的检测准确度、检出限和重复性进行了分析。进一步评价了酪蛋白平板法在样品检测和回收中的应用。结果表明，酪蛋白平板法定量检测蛋白酶活性准确度高、精密度高、检出限低。8种有色样品的加标回收率在92.26- 97.84%之间，相对标准偏差（RSD）在3.56- 10.88%之间。酪蛋白平板法测定结果准确度高。该方法适用于有色样品的检测。酪蛋白平板法定量检测蛋白酶活力简便。新构建的酪蛋白平板法在食品工业中具有广阔的潜在应用价值，特别是对深色食品的检测。
No simple methods are used for the quantitative analysis of the protease activity in colored food up till now. Thus, this study aims to establish a new and simple method for the quantitative detection of protease activity, especially in colored food. The detection accuracy, detection limit, and repeatability of the casein plate method were analyzed. Then, the application of the casein plate method in sample detection and recovery was further evaluated. The results showed that the casein plate method for the quantitative detection of protease activity has high accuracy, high precision, and low detection limit. The recoveries of eight kinds of colored samples were in the range of 92.26–97.84%, and the relative standard deviation (RSD) was in the range of 3.56–10.88%. The results of the casein plate method exhibited high accuracy. This indicated that the method was suitable for the detection of colored samples. The casein plate method for the quantitative detection of protease activity is simple. The newly constructed casein plate method has broad potential application value in food industry, especially for the detection of dark food.
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影响因子：
11.8
作者：
Quinn CP;Semenova VA;Elie CM;Romero-Steiner S;Greene C;Li H;Stamey K;Steward-Clark E;Schmidt DS;Mothershed E;Pruckler J;Schwartz S;Benson RF;Helsel LO;Holder PF;Johnson SE;Kellum M;Messmer T;Thacker WL;Besser L;Plikaytis BD;Taylor TH Jr;Freeman AE;Wallace KJ;Dull P;Sejvar J;Bruce E;Moreno R;Schuchat A;Lingappa JR;Martin SK;Walls J;Bronsdon M;Carlone GM;Bajani-Ari M;Ashford DA;Stephens DS;Perkins BA
通讯作者：
Perkins BA
影响因子：
2.9
作者：
BICKERSTAFF, GF;ZHOU, H
通讯作者：
ZHOU, H
影响因子：
8.8
作者：
Peng, Yuanhuai;Chen, Shiyan;Liu, Shucheng
通讯作者：
Liu, Shucheng
影响因子：
15
作者：
Ingram, Andrew;Byers, Louise;Graham, Duncan
通讯作者：
Graham, Duncan
影响因子：
3.3
作者：
Kolesnikov, Alexander V.;Kozyr, Arina V.;Shemyakin, Igor G.
通讯作者：
Shemyakin, Igor G.