Effects of heat and β-lactoglobulin on distribution of fluorescently labeled tissue- and urokinase-type plasminogen activators in a model milk system

Wang, Linna; Hayes, K.D.; Mauer, Lisa J.

doi:10.1016/j.idairyj.2006.06.025

Cited by 3 publications

(1 citation statement)

References 35 publications

(62 reference statements)

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“…Individual differences were determined using Tukey multiple comparisons. Contribution to variability was calculated similar to a method by Wang et al [16] The mean square error, MSE (type III sum of squares error versus the degrees of freedom for the treatment variable) versus the corrected total MSE for all treatment variables from the ANOVA models was used to calculate individual contributions to variability, and the sum of all treatment variable contributions to variability is 100%. Linear and non-linear regressions were conducted using OriginPro8 (OriginLab Corp., Northampton, MA) and Matlab R2009a (The MathWorks Inc., Natick, MA).…”

Section: Discussionmentioning

confidence: 99%

Effect of Temperature and Initial Moisture Content on the Chemical Stability and Color Change of Various Forms of Vitamin C

Jutkus

Taylor

et al. 2015

International Journal of Food Properties

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Vitamin C is a widely used food ingredient, and its stability is both important and sensitive to environmental conditions. To monitor chemical and color stability, samples were prepared with varying water contents (0-50 mol water/mol solid) and stored at temperatures (22-60 • C) for up to eight weeks. Three common methods (UV/Vis spectroscopy, high performance liquid chromatography, and 2,6-dichloroindophenol titration) were used to monitor chemical stability. Color changes were documented using Hunter colorimeter analysis. Both temperature and moisture content had a significant effect on chemical stability. Browning occurred faster than chemical degradation, and kinetic models were developed for both chemical degradation and color change.

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Section: Discussionmentioning

confidence: 99%

Effect of Temperature and Initial Moisture Content on the Chemical Stability and Color Change of Various Forms of Vitamin C

Jutkus

Taylor

et al. 2015

International Journal of Food Properties

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Indigenous Enzymes of Milk

Fox

2012

Advanced Dairy Chemistry

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Effect of Heat on the Distribution of Fluorescently Labeled Plasminogen and Plasminogen Activators in Bovine Skim Milk

Wang¹,

Mauer²

2008

Journal of Food Science

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Differentially fluorescently labeled bovine plasminogen (PG-594) and human tissue- and urokinase-type plasminogen activators (tPA-647 and uPA-546) were added to bovine skim milk to track the effect of heat on the location and concentration of these plasmin system components following acid precipitation or ultracentrifugation. In unheated milk, the majority (71.7% to 89.0%) of the added PG and PAs associated with casein micelles or acid curd, and PG-594 in the serum fraction was partially due to associations with nonsedimentable caseins. Heat treatment (85 degrees C for 16 s) significantly (P < 0.05) affected distribution of PG-594, tPA-647, and uPA-546, resulting in reduced concentrations of PG and PAs in the serum fractions and reciprocal increases in their levels in the nonsedimentable casein fractions. Overall, almost all of the added PG and PAs (95.9% to 97.5%) became associated with caseins following heat treatment. This is the 1st study to successfully use fluorescent labeling to quantify effects of heat on the location of plasmin components in skim milk.

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Effects of heat and β-lactoglobulin on distribution of fluorescently labeled tissue- and urokinase-type plasminogen activators in a model milk system

Cited by 3 publications

References 35 publications

Effect of Temperature and Initial Moisture Content on the Chemical Stability and Color Change of Various Forms of Vitamin C

Effect of Temperature and Initial Moisture Content on the Chemical Stability and Color Change of Various Forms of Vitamin C

Indigenous Enzymes of Milk

Effect of Heat on the Distribution of Fluorescently Labeled Plasminogen and Plasminogen Activators in Bovine Skim Milk

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