Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods
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 detect...
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| Format: | Thesis |
| Language: | English |
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Curtin University
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/888 |
| _version_ | 1848743510077865984 |
|---|---|
| author | Nguyen, Duc Doan |
| author_facet | Nguyen, Duc Doan |
| author_sort | Nguyen, Duc Doan |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T05:46:43Z |
| format | Thesis |
| id | curtin-20.500.11937-888 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T05:46:43Z |
| publishDate | 2015 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-8882017-02-20T06:40:31Z Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods Nguyen, Duc Doan 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. 2015 Thesis http://hdl.handle.net/20.500.11937/888 en Curtin University fulltext |
| spellingShingle | Nguyen, Duc Doan Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods |
| title | Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods |
| title_full | Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods |
| title_fullStr | Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods |
| title_full_unstemmed | Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods |
| title_short | Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods |
| title_sort | effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods |
| url | http://hdl.handle.net/20.500.11937/888 |