Heat Stability of the Bile Salt-Stimulated Lipase in Human Milk Fortified with Sodium Taurocholate1

Author:

PAN H. L.1,DILL C. W.1,ALFORD E. S.1,DILL S. L.1,BAILEY C. A.1,RICHTER R. L.1,GARZA C.1

Affiliation:

1. Department of Animal Science, Texas A&M University, College Station, Texas 77843 and Department of Pediatrics, Baylor College of Medicine, Houston, Texas 77030

Abstract

Time-temperature relationships for heat-inactivation of the bile salt-stimulated lipase activity were compared in whole human milk and in the same product fortified to 9 mM/ml with sodium taurocholate. Heat treatments were varied from 45 to 70°C for times ranging from 15s to 40 min. Enzyme activity was more heat stable in human milk fortified with taurocholate than in control samples. The temperature required for the onset of heat inactivation at 30-min holding time was increased from 45°C for control samples to 60°C following addition of taurocholate. A temperature differential of approximately 12°C was required in the fortified milks to produce inactivation equivalent to that observed in the control milks over the heating range studied.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Invert emulsion as a medium for fungal lipase activity;Journal of the American Oil Chemists' Society;1995-11

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