overview

Milk peroxidase (LPO) is a naturally occurring enzyme in milk. In the dairy industry, LPO is also an important intrinsic indicator for monitoring and evaluating the severity of heat treatment, as it is one of the enzymes with the highest thermal stability in milk. Ordinary pasteurization processes (63 ° C for 30 minutes or 72 ° C for 15 seconds) cannot inactivate it, instantaneous pasteurization processes at 74 ° C can partially inactivate it, and UHT or ultra-high temperature pasteurization can completely inactivate it. The measurement of LPO activity has been widely used to evaluate the degree and efficiency of mild heat treatment. The lactoperoxidase activity detection kit is used for rapid quantitative detection of lactoperoxidase activity in milk.

Detection steps

Please refer to the product manual for details

keep in storage

The reagent kit should be stored at 2-8 ℃ and should not be frozen. It has a shelf life of 1 year.

The unused enzyme labeled Flat noodles should be sealed and stored at 2~8 ℃; Do not expose Flat noodles to damp.

precautions

Before use, restore all reagents to room temperature (20 ℃ -25 ℃).

The termination solution contains 0.18 M H2SO4. Avoid contact with skin and eyes. Once in contact, rinse immediately with clean water.

Put the unused micropores back into the aluminum foil bag and reseal them, and store them at 2-8 ℃.

The substrate solution is sensitive to light and should be avoided from direct sunlight.

The solid and liquid waste generated after the use of this product should be disposed of according to local regulations to avoid pollution.