Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry
A novel enzymatic method for the measurement of lactose in lactose-free products
David Mangan,* Barry V. McCleary, Helena Culleton, Claudio Cornaggia, Ruth Ivory, Vincent A. McKie, Elaine Delaney & Tadas Kargelis.
Megazyme is a leader in providing innovative analytical solutions. We invest heavily in R&D to address analytical challenges for real industrial problems. These efforts are validated by the interest in our research which was shown by our recent paper: ‘A novel enzymatic method for the measurement of lactose in lactose-free products’.
The research paper is one of the Top 10% of Wiley downloads, published in the Journal of Food Science and Agriculture, a highly respected publication in the field. This paper was also highlighted on the Journal cover in January 2019.
The accurate measurement of lactose in lactose-free products is very challenging. Chromatographic methods can be applied but their cost is prohibitive, their throughput low and they require significant expertise to operate. In the case of enzymatic assays, there are lots of competing substrates present that lead to overestimation in current commercially available assay kits. Megazyme has developed a novel and selective assay based on a new enzyme - MZ104. This analytical tool, when coupled with a correction calculator can provide accurate values. The new assay is rapid, robust, and highly reproducible.
Megazyme’s Lactose Assay Kit (K-LOLAC) is now the only commercially available enzymatic assay for the measurement of lactose in lactose-free products.
Lactose Assay Kit (K-LOLAC)