Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase.

ABSTRACT: Milk is a source of antimicrobial systems such as xanthine oxidoreductase, which has been proposed to modulate the oral and gut microbiota of infants. Heat treatments are applied to milk to ensure its microbial safety, however, the effects of heat on this antimicrobial enzyme are not known. The effects of batch pasteurization (BP), high-temperature short time (HTST), and ultra high temperature (UHT) on kinetics of inactivation of xanthine oxidase and its antimicrobial properties were determined. Xanthine oxidase activity was preserved by HTST (100%). Partial (8%) and nearly complete (95%) enzyme inactivation were observed for BP and UHT milks, respectively. K _m values of 100 μM and V _max values of 6.85, 5.12, 6.31, and 0.40 μmol/min/mg were determined fo

SUBMITTER: Ozturk G 

PROVIDER: S-EPMC6677807 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature