Effect of pasteurization on long chain polyunsaturated fatty acid levels and enzyme activities of human milk

Milk fatty acids, including the polyunsaturated long chain fatty acids essential for retinal function and brain development, are not affected by pasteurization (62.5° C for 30 min). Milk lipases are completely destroyed by pasteurization, whereas amylase lost only 15% of initial activity. Thus, cert...

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Bibliographic Details
Published in:The Journal of pediatrics 1998-05, Vol.132 (5), p.876-878
Main Authors: Henderson, Theresa R., Fay, Terese N., Hamosh, Margit
Format: Article
Language:English
Subjects:
Amylases - metabolism
Biological and medical sciences
Chromatography, Gas
Delivery. Postpartum. Lactation
Fatty Acids, Unsaturated - analysis
Female
Gynecology. Andrology. Obstetrics
Hot Temperature - adverse effects
Humans
Lipase - metabolism
Maternal, fetal and perinatal monitoring
Medical sciences
Milk Banks
Milk, Human - chemistry
Milk, Human - enzymology
Sterilization
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Summary:Milk fatty acids, including the polyunsaturated long chain fatty acids essential for retinal function and brain development, are not affected by pasteurization (62.5° C for 30 min). Milk lipases are completely destroyed by pasteurization, whereas amylase lost only 15% of initial activity. Thus, certain bioactive components are stable to pasteurization of donor milk and can benefit the recipient infants. (J Pediatr 1998;132:876-8)
ISSN:0022-3476
1097-6833
DOI:10.1016/S0022-3476(98)70323-3