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Article| Volume 74, ISSUE 4, P1151-1156, April 1991

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Effects of a Low Concentration of Added Plasmin on Ultra-High Temperature Processed Milk

  • Author Footnotes
    1 Laboratory of Renewable Resources Engineering.
    K.L. Kohlmann
    Footnotes
    1 Laboratory of Renewable Resources Engineering.
    Affiliations
    Department of Food Science, Purdue University, West Lafayette, IN 47907
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  • S.S. Nielsen
    Affiliations
    Department of Food Science, Purdue University, West Lafayette, IN 47907
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  • Author Footnotes
    1 Laboratory of Renewable Resources Engineering.
    ,
    Author Footnotes
    2 Department of Agricultural Engineering.
    M.R. Ladisch
    Footnotes
    1 Laboratory of Renewable Resources Engineering.
    2 Department of Agricultural Engineering.
    Affiliations
    Department of Food Science, Purdue University, West Lafayette, IN 47907
    Search for articles by this author
  • Author Footnotes
    1 Laboratory of Renewable Resources Engineering.
    2 Department of Agricultural Engineering.
Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(91)78267-2
Effects of a Low Concentration of Added Plasmin on Ultra-High Temperature Processed Milk
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      Abstract

      The relationship between proteolysis and gelation was studied in UHT-processed milk following the aseptic addition of the enzyme plasmin at a concentration of .15 mg/L. Individual 250-ml containers of commercially processed (direct steam injection, 134.4°C for 14.2 s) milk were used. The milk was injected with plasmin 1 wk after processing and stored at room temperature (–23°C). Over a 6-mo period, the milk was examined for changes in appearance, pH, apparent viscosity, gel formation, enzymatic activity, and casein breakdown. Control milk samples did not gel during the test period. The milk containers that received the plasmin addition began to form a gel at 90 d of storage, and this gelation was accompanied by an increase in apparent viscosity. In the samples with added plasmin, enzyme activity was detected using the chromogenic substrate, H-D-valyl-L-leucyl-L-lysyl-4-nitroanilide (S-2251), and casein breakdown was apparent as examined by SDS-PAGE. It appeared that the added plasmin preferentially attacked &szligbeta;- and α-caseins over κ-casein. The evidence supports a relationship between a low level of plasmin activity and the gelation of UHT milk.

      Key words

      Abbreviation Key:

      DDW (deionized distilled water)

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      Article info

      Publication history

      Accepted: October 5, 1990
      Received: May 11, 1990

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(91)78267-2

      Copyright

      © 1991 American Dairy Science Association. Published by Elsevier Inc.

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