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Journal of Dairy Science Vol. 39 No. 5 522-527
© 1956 by American Dairy Science Association ®
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Determination of Xanthine Oxidase in Milk with Triphenyl Tetrazolium Chloride

C. A. Zittle, E. S. Dellamonica, J. H. Custer and R. K. Rudd

Eastern Regional Research Laboratory,1 Philadelphia, Pa.

ABSTRACT

A method is described for the determination of xanthine oxidase in milk with triphenyl tetrazolium chloride. The enzymatic reaction is performed with nitrogen gas bubbling through the mixture to avoid oxygen which is inhibitory. Subsequent steps, which include extraction of the color with toluene after acidification with acetic acid, are performed in air since the red, reduced form of triphenyl tetrazolium chloride is stable. The effects of concentration of substrate and triphenyl tetrazolium, and other factors are investigated. The method is used to show the destruction of xanthine oxidase in skimmilk at 55 to 75° C.

FOOTNOTES

1 A laboratory of the Eastern Utilization Research Branch, Agricultural Research Service, U. S. Department of Agriculture.






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Copyright © 1956 by the American Dairy Science Association ®.