Peer-Reviewed Journal Details
Mandatory Fields
Huppertz, T;Fox, PF;Kelly, AL
2004
May
Lait
Plasmin activity and proteolysis in high pressure-treated bovine milk
Validated
WOS: 22 ()
Optional Fields
BETA-LACTOGLOBULIN DAIRY-PRODUCTS RAW-MILK PROTEINASES STORAGE DENATURATION COAGULATION HEAT
84
297
304
In this study, proteolysis resulting froth the action of the indigenous milk proteinase, plasmin, in high pressure (HP)-treated raw skim bovine milk during storage was examined. Plasmin activity was reduced by treatment at pressures greater than or equal to400 MPa and decreased further throughout 28 d of storage at 5 degreesC. In untreated milk or milk treated at 100 MPa plasmin activity increased during the first 3 d of storage at 37 degreesC, indicating activation of plasminogen; considerably less activation occurred in milk treated at 200-600 MPa. However, considerable decreases in plasmin activity, probably due to autolysis, were apparent in all samples on storage at 37 degreesC for >3 d. Proteolysis, as measured by increases in the level of pH 4.6-soluble N and decreases in the level of beta-casein, was very limited on storage of milk at 5 degreesC, with little difference between untreated and HP-treated samples. Proteolysis on storage of milk at 37 degreesC was influenced only slightly by treatment of milk at a pressure less than or equal to 250 MPa and was reduced considerably in milk treated at 600 MPa for 30 min, but in milk treated at 300-400 MPa, proteolysis was snore extensive than in untreated milk, possibly as a result of HP-induced disruption of casein micelles. Overall, HP can either induce or reduce proteolysis in milk, and may therefore have implications for products made from such milk.
LES ULIS CEDEXA
0023-7302
10.1051/lait:2004003
Grant Details