Detection of proteolysis in high temperatures treated milk by Reverse phase high performance liquid chromatography (RP-HPLC)

Chove, Lucy M.; Grandison, Alistair S.; Lewis, Michael; Zacharia, Abdulsudi Issa

doi:10.5897/ajfs2013.1089

Cited by 1 publication

(1 citation statement)

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“…UHT milk was used because it was concluded from previous studies that processing at higher temperature lowered proteolysis and hence susceptibility of UHT milk to spoilage (Chove et al, 2013(Chove et al, , 2014. This is probably through denaturation of enzymes responsible for proteolysis, hence decreased proteolysis.…”

Section: Effect Of Proteolysis Of Uht Milk At 25 °Cmentioning

confidence: 99%

Preliminary Study on the Role of Ionic Calcium in Gelation and Proteolysis of UHT Milk

Mlipano

Michael²

2017

JFS

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A study was conducted to determine the influence of ionic calcium on gelation and proteolysis in milk. Raw milk was heated to 142 °C for 2s followed by cooling to 5 °C to make UHT milk. Two sequestering agents, Trisodium citrate (TSC) and Sodium hexametaphosphate (SHMP) were added at 0.04 -0.08% (w/v) to the processed UHT milk to reduce the ionic calcium levels. Proteolysis and gelation were induced by addition of trypsin (248 BAEE units), 0.03% (v/v) chymosin and 10 6 cfu/mL Pseudomonas fluorescens NCIMB 702085 (Ps. fl. 416) to UHT milk. Samples were stored at 25 °C for 2½ weeks to monitor gelation and Ca 2+ and some were incubated at 37 °C for 2h to monitor proteolysis. SHMP reduced more Ca 2+ than TSC. Ca 2+ reduction was accompanied by an increase in pH, most evident with TSC at 25 °C. Gelation was not observed in samples inoculated with Ps. fl. 416 (with sequestering agents) even after 9 days of storage, suggesting the importance of calcium in gelation. Chymosin treated samples gelled on day 0, whereas other samples gelled after 4 days. Trypsin increased Ca 2+ to levels higher than originally present in control UHT skim milk. Although in the current study, proteolysis was higher in samples inoculated with Pseudomonas fluorescens 416, no clear relationship was established between proteolysis and gelation in UHT milk. This observation Journal of Food Studies

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Section: Effect Of Proteolysis Of Uht Milk At 25 °Cmentioning

confidence: 99%