Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic Analysis

The effect of heat on lactoperoxidase activity in bovine milk was studied over a range of 68 to 76 °C. Values of residual enzymatic activity after different treatments were studied by kinetic analysis, obtaining D-values and the Z-value (3.1 °C). Denaturation of lactoperoxidase, measured by loss in...

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Bibliographic Details
Published in:Journal of food science 2003-01, Vol.68 (1), p.89-93
Main Authors: Marin, E, Sánchez, L, Pérez, M.D, Puyol, P, Calvo, M
Format: Article
Language:English
Subjects:
activation energy
Biological and medical sciences
denaturation
energy
enzymatic activity
enzyme activity
Enzymes
Food industries
Food science
Fundamental and applied biological sciences. Psychology
heat
heat treatment
Kinetics
lactoperoxidase
Milk
Milk and cheese industries. Ice creams
molecular conformation
skim milk
Thermodynamics
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Summary:The effect of heat on lactoperoxidase activity in bovine milk was studied over a range of 68 to 76 °C. Values of residual enzymatic activity after different treatments were studied by kinetic analysis, obtaining D-values and the Z-value (3.1 °C). Denaturation of lactoperoxidase, measured by loss in activity, can be described as a 1st-order reaction. Rate constants were calculated, as was the energy of activation, which was 737.69 kJ/mol. Thermodynamic parameters were also calculated. The high value obtained for the variation in enthalpy of activation indicates that a high amount of energy is required to initiate denaturation, probably due to the molecular conformation of lactoperoxidase.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb14120.x