INHIBITION OF THE ANTIBACTERIAL LACTOPEROXIDASE-THIOCYANATE-HYDROGEN PEROXIDE SYSTEM BY HEAT-TREATED MILK

被引：11

作者：

EKSTRAND, B ^{[1
]}

MULLAN, WMA ^{[1
]}

WATERHOUSE, A ^{[1
]}

机构：

[1] W SCOTLAND AGR COLL, DEPT DAIRY TECHNOL, AUCHINCRUIVE KA6 5HW, AYR, SCOTLAND

来源：

JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 06期

关键词：

D O I：

10.4315/0362-028X-48.6.494

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The antibacterial system, lactoperoxidase-H2O2-SCN- was affected by the presence of heated milk or skim milk reconstituted from powders having received severe heat treatment. This inhibitory effect was related to the increase in exposed sulfhydryl groups and to the redistribution of protein between micellar and whey phases. Chromatographic analyses of heat-treated milk showed that the inhibitory factor was associated with the casein micelle fraction. The inhibition was overcome by addition of unheated skim milk.

引用

页码：494 / 498

页数：5

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