Thermal Stability of Protease and Lipase Enzymes Extracted From Psychrotrophic Bacteria in Raw Milk

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Date
2004
Authors
Osman, M. E.
Allan, M.C.
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Publisher
Faculty of Agriculture, University of Khartoum, Shambat, Sudan
Abstract
Purified protease and lipase enzymes of eight psychrotrophic bacteria, isolated from refrigerated raw milk, were subjected to different heat treatments. The heat treatments included two pasteurization regimes: 63°C for 35 minutes and 77°C for 17 seconds, in addition to heat treatments at 40°C and 55°C for one hour. The enzymes were resistant to these temperatures. The heat treatment of the enzymes at 63°C for 35 minutes caused more inactivation than treatment at 77°C for 17 seconds. The 55°C treatment had a higher inactivation effect than 40°C. Heating at 55°C for one hour caused greater protease inactivation than lipase.
Description
Page(s):12 (3), 382-390, 16 Ref.
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