Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk

dc.contributor.author	Moatsou, G	en
dc.contributor.author	Katsaros, G	en
dc.contributor.author	Bakopanos, C	en
dc.contributor.author	Kandarakis, I	en
dc.contributor.author	Taoukis, P	en
dc.contributor.author	Politis, I	en
dc.date.accessioned	2014-06-06T06:48:26Z
dc.date.available	2014-06-06T06:48:26Z
dc.date.issued	2008	en
dc.identifier.issn	09586946	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.idairyj.2008.06.009	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4145
dc.subject.other	Agricultural products	en
dc.subject.other	Catalysts	en
dc.subject.other	Dairy products	en
dc.subject.other	Enzymes	en
dc.subject.other	Food processing	en
dc.subject.other	Food products plants	en
dc.subject.other	Light emission	en
dc.subject.other	Luminescence	en
dc.subject.other	Power amplifiers	en
dc.subject.other	Proteins	en
dc.subject.other	Cathepsin D	en
dc.subject.other	High pressure treatments	en
dc.subject.other	Lactoglobulin	en
dc.subject.other	Plasminogen activators	en
dc.subject.other	Pressure and temperature	en
dc.subject.other	Protease activities	en
dc.subject.other	Proteolytic enzymes	en
dc.subject.other	Synergistic effects	en
dc.subject.other	Whey proteins	en
dc.subject.other	Denaturation	en
dc.subject.other	Ovis	en
dc.title	Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.idairyj.2008.06.009	en
heal.publicationDate	2008	en
heal.abstract	The effect of high-pressure (HP) processing (200, 450 or 650 MPa) at various temperatures (20, 40 or 55 °C) on the total plasmin plus plasminogen-derived activity (PL), on plasminogen activators (PA), on protease activity (which seemed to be equivalent to cathepsin D), and on denaturation of major whey proteins in ovine milk was investigated. There were synergistic effects between pressure and temperature at 450 and 650 MPa for partial inactivation of PL, PA and cathepsin D. In contrast, processing at 200 MPa did not affect the activity of these enzymes. Treatment at 650 MPa was necessary for the denaturation of α-lactalbumin, and denaturation was enhanced with increasing temperature. In contrast, denaturation of β-lactoglobulin occurred at all combinations of HP and temperature studied. In conclusion, HP affected the activity of various indigenous proteolytic enzymes and the denaturation of major whey proteins of ovine milk, which may influence its behaviour during the manufacturing of dairy products. © 2008 Elsevier Ltd. All rights reserved.	en
heal.journalName	International Dairy Journal	en
dc.identifier.issue	12	en
dc.identifier.volume	18	en
dc.identifier.doi	10.1016/j.idairyj.2008.06.009	en
dc.identifier.spage	1119	en
dc.identifier.epage	1125	en