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Heat-treatments affect protease activities and peptide profiles of ruminants’ milk

ABSTRACT: Proteases present in milk are heat-sensitive, and their activities increase or decrease depending on the intensity of the thermal treatment applied. The thermal effects on the protease activity are well-known for bovine milk but poorly understood for ovine and caprine milk. This study aimed to determine the nonspecific and specific protease activities in casein and whey fractions isolated from raw bovine, ovine and caprine milk collected in early lactation, and to determine the effects of low-temperature, long-time (63°C for 30 min) and high-temperature, short-time (85°C for 5 min) treatments on protease activities within each milk fraction.

INSTRUMENT(S): impact II

ORGANISM(S): Bos Taurus (bovine)

TISSUE(S): Milk

SUBMITTER: Evelyne Maes

LAB HEAD: Evelyne Maes

PROVIDER: PXD022702 | Pride | 2021-09-09

REPOSITORIES: Pride

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Heat-Treatments Affect Protease Activities and Peptide Profiles of Ruminants' Milk.

Leite Juliana A S JAS Montoya Carlos A CA Loveday Simon M SM Maes Evelyne E Mullaney Jane A JA McNabb Warren C WC Roy Nicole C NC

Frontiers in nutrition 20210310

Proteases present in milk are heat-sensitive, and their activities increase or decrease depending on the intensity of the thermal treatment applied. The thermal effects on the protease activity are well-known for bovine milk but poorly understood for ovine and caprine milk. This study aimed to determine the non-specific and specific protease activities in casein and whey fractions isolated from raw bovine, ovine, and caprine milk collected in early lactation, and to determine the effects of low- ...[more]

PMID: 33777990

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