DENATURATION OF LACTATE-DEHYDROGENASE DURING SPRAY-DRYING OF BOVINE PLASMA

被引：8

作者：

MATZINOS, PD

HALL, GM

机构：

[1] Food Engineering and Biotechnology Group, Dept. of Chemical Engineering, University of Technology, Loughborough, Leicestershire

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

LACTATE; ENZYMES; DEHYDROGENASE; DENATURATION; SPRAY-DRYING;

D O I：

10.1111/j.1365-2621.1993.tb06103.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Denaturation kinetics of lactate dehydrogenase (LDH) during spray-drying and heating of bovine plasma showed the free energy of denaturation was constant about 100 kJ/mol. Protein denaturation was investigated by polyacrylamide gel electrophoresis and solubility. At low outlet drying temperatures LDH denaturation was low and powders were completely soluble. At high outlet temperatures LDH denaturation was high and associated with powder insolubility. Electrophoretic patterns of dried samples showed differences from raw plasma at high outlet temperatures, perhaps due to production of soluble aggregates. However, LDH was not a general index of heat denaturation in spray-drying.

引用

页码：1021 / +

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