A Novel Agar Diffusion Assay for Qualitative and Quantitative Estimation of ε-Polylysine in Foods

doi:10.7506/spkx1002-6630-201508042

Abstract

Abstract:

A novel agar diffusion assay was developed, optimized, and validated for the analysis of ε-polylysine (ε-PL) in
foods. Results showed that the optimum assay conditions were 0.75% agar, 0.002% methylene blue, pH of ε-PL solution
adjusted to 2.0 and 750 μL of ε-PL solution allowed to diffuse on agar plate. This method allowed detection of ε-PL at levels
as low as 2 mg/kg in orange-juice, and 10 mg/kg in cake and pork ham. This proposed agar diffusion assay can be widely
used in ε-PL-production and food industry because of its simplicity, cost-effectiveness, and high specificity.

Key words: ε-polylysine, determination, agar diffusion assay, methylene blue, Oxford cup, food

CLC Number:

TS207.3

LIU Youhua. A Novel Agar Diffusion Assay for Qualitative and Quantitative Estimation of ε-Polylysine in Foods[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201508042.

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A Novel Agar Diffusion Assay for Qualitative and Quantitative Estimation of ε-Polylysine in Foods

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