Synergistic effects of various lipases and phospholipase C on milk fat

Autor:	M. W. Griffiths
Rok vydání:	2007
Předmět:	Lipoprotein lipase Phospholipase C biology Chemistry Bacillus cereus food and beverages Pronase Phospholipase Raw milk biology.organism_classification Industrial and Manufacturing Engineering fluids and secretions Biochemistry biology.protein Lipolysis Food science Lipase Food Science
Zdroj:	International Journal of Food Science & Technology. 18:495-505
ISSN:	1365-2621 0950-5423
Popis:	Summary The enzyme, phospholipase C, from a number of psychrotrophs isolated from milk was shown to survive HTST pasteurization and UHT sterilization processes. The phospholipase C of Bacillus cereus was able to increase lipolytic activity of a commercial lipase preparation and native milk lipoprotein lipase in raw milk by making the substrate more susceptible to hydrolysis: phospholipase C had no effect on the lipase activity of a fluorescent Pseudornonas spp. The enhancement of lipolysis by phospholipase C was affected by pronase and papain, but not by trypsin. Homogenization of the raw milk had the same effect on lipolysis by lipoprotein lipase as addition of phospholipase C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c7387ec9a3689fb9133bbf0075ec0858 https://doi.org/10.1111/j.1365-2621.1983.tb00291.x Zobrazit plný text záznamu Plný text