Effect of high intensity pulsed electric fields on enzymes and vitamins in bovine raw milk

被引：26

作者：

Riener, Joerg ^{[1
]}

Noci, Francesco ^{[1
]}

Cronin, Denis A. ^{[1
]}

Morgan, Desmond J. ^{[1
]}

Lyng, James G. ^{[1
]}

机构：

[1] UCD Dublin, Coll Life Sci, UCD Sch Agr Food Sci & Vet Med, Dublin 4, Ireland

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2009年 / 62卷 / 01期

关键词：

Bovine milk; Enzymes; Pulsed electric field; Vitamins; LACTOPEROXIDASE SYSTEM; ALKALINE-PHOSPHATASE; LIPOPROTEIN-LIPASE; PROTEASE ACTIVITY; HEAT-TREATMENT; QUALITY; PRESERVATION; INACTIVATION; REDUCTION; KINETICS;

D O I：

10.1111/j.1471-0307.2008.00435.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pulsed electric fields (PEF) were applied to fresh bovine raw milk using a laboratory-scale continuous PEF system to study the impact on selected native enzyme activities and on vitamin degradation. The activities of protease, lipase, alkaline phosphatase and lactoperoxidase following PEF treatment at electric field strengths ranging from 15 to 35 kV/cm for treatment times of 12.5 mu s to 75 mu s were examined. Reductions in enzyme activity, even under the most severe conditions employed, were quite modest, amounting to 14%, 37% and 29% for lipase, protease and alkaline phosphatase, respectively, while the activity of lactoperoxidase remained unchanged. The PEF treatment had no effect on the levels of thiamin, riboflavin, retinol and alpha-tocopherol in the milk.

引用

页码：1 / 6

页数：6

共 33 条

[1] Determination of water-soluble vitamins in infant milk by high-performance liquid chromatography [J].

AlbalaHurtado, S ;

VecianaNogues, MT ;

IzquierdoPulido, M ;

MarineFont, A .

JOURNAL OF CHROMATOGRAPHY A, 1997, 778 (1-2) :247-253

[2] Lipase catalyzed modification of milkfat [J].

Balcao, VM ;

Malcata, FX .

BIOTECHNOLOGY ADVANCES, 1998, 16 (02) :309-341

[3] Contribution of the lactoperoxidase system to the keeping quality of pasteurized milk [J].

Barrett, NE ;

Grandison, AS ;

Lewis, MJ .

JOURNAL OF DAIRY RESEARCH, 1999, 66 (01) :73-80

[4] Effects of high voltage electric pulses on protein-based food constituents and structures [J].

Barsotti, L ;

Dumay, E ;

Mu, TH ;

Diaz, MDF ;

Cheftel, JC .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2001, 12 (3-4) :136-144

[5] Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens [J].

Bendicho, S ;

Estela, C ;

Giner, J ;

Barbosa-Cánovas, GV ;

Martín, O .

JOURNAL OF DAIRY SCIENCE, 2002, 85 (01) :19-27

[6] Reduction of protease activity in simulated milk ultrafiltrate by continuous flow high intensity pulsed electric field treatments [J].

Bendicho, S ;

Barbosa-Cánovas, GV ;

Martín, O .

JOURNAL OF FOOD SCIENCE, 2003, 68 (03) :952-957

[7] Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments [J].

Bendicho, S ;

Barbosa-Cánovas, GV ;

Martín, O .

JOURNAL OF DAIRY SCIENCE, 2003, 86 (03) :697-703

[8] Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk [J].

Bendicho, S ;

Espachs, A ;

Arántegui, J ;

Martín, O .

JOURNAL OF DAIRY RESEARCH, 2002, 69 (01) :113-123

[9] Validation and comparison of analytical methods based on the release of p-nitrophenol to determine lipase activity in milk [J].

Bendicho, S ;

Trigueros, MC ;

Hernández, T ;

Martín, O .

JOURNAL OF DAIRY SCIENCE, 2001, 84 (07) :1590-1596

[10] Improvement of a method for the measurement of lactoperoxidase activity in milk [J].

Blel, M ;

Guingamp, MF ;

Gaillard, JL ;

Humbert, G .

INTERNATIONAL DAIRY JOURNAL, 2001, 11 (10) :795-799

← 1 2 3 4 →