کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2435656 | 1107088 | 2007 | 6 صفحه PDF | دانلود رایگان |
Thermal stabilities of bovine plasminogen (PG) activators, tissue and urokinase type (t-PA and u-PA), and their impact on activation of PG, were studied after application of various heating conditions (65, 75, 85, or 90 °C for 15, 20, or 30 s), in both milk and buffer systems. Both t-PA and u-PA were thermally stable in milk heated at ⩽75 °C. However, almost half of the t-PA activity and 30% of u-PA activity was lost after heating milk at 85 °C for 30 s. A lower heat stability of both t-PA and u-PA was observed in buffer than in milk. The decrease in level of PG was more pronounced than that of active plasmin in milk heated at ⩾85 °C for 30 s; however, the residual level of PG was considerably higher than the residual level of active PL. Overall, results indicated that u-PA plays a more significant role than t-PA in the activation of PG during storage of heated milk.
Journal: International Dairy Journal - Volume 17, Issue 9, September 2007, Pages 1028–1033