Yes, this is possible. Here are two options for sample
preparation methods for pastry products:
1. Mill or homogenise sample materials. Weigh out a representative sample
and extract with water (heated to 60˚C if necessary). Quantitatively
transfer to a volumetric flask and dilute to the mark with distilled water.
Mix, filter and use the appropriately diluted, clear solution for the
assay.
Alternatively the sample can be treated with Carrez reagents after the extraction
with water:
2. Mill or homogenise sample materials. Accurately weigh approx. 1 g of
into a 100 mL volumetric flask, add approx. 40 mL of distilled water, mix and
store at 60˚C for 15 min with occasional swirling. Add 2 mL of Carrez II
solution and mix. Add 2 mL of Carrez I solution and mix. Add 4 mL
of 100 mM NaOH solution and mix vigorously. Dilute to volume with distilled
water and mix thoroughly. Filter an aliquot of the solution through
Whatman No. 1 filter paper.
Discard the first few mL of filtrate. Use the clear filtrate (sample
solution) in the assay. Alternatively centrifuge in a microfuge tube at
13000 x rpm and using the clear supernatant in the assay.
The procedures given here can be modified to suit the sample, e.g. the dilution
effect of the lactose in the sample can be reduced by extracting the sample in
a lower volume of water so that the final concentration of lactose is
detectable by the kit. This would need to be assessed by the user.
Can the Lactose / Galactose Assay Kit (Rapid) (K-LACGAR) be used for the reliable detection of lactose in bakery products at a level of approximately 100 mg per 100g?
Modified on: Mon, 4 Apr, 2016 at 4:00 PM
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