Detection of proteolysis in high temperatures treated milk by reverse phase high performance liquid chromatography (RP-HPLC)
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Date
2014-02
Journal Title
Journal ISSN
Volume Title
Publisher
Academic Journals
Abstract
Proteolysis of UHT milk during storage is one of the problems affecting the dairy industry worldwide.
Native enzymes have been implicated as being the main cause of spoilage of such milk. In the current
study, reverse phase high pressure chromatography (RP-HPLC) method was used to detect proteolysis
by native enzymes in high temperature heated milk. The aim of this research was to assess
susceptibility of milk to proteolysis by native enzymes, after being subjected to various temperature-
time processing conditions. Samples of raw and heated milk were clarified prior to analysis.
Clarification was carried out to obtain pH 4.6 and 6% TCA soluble extracts, which were injected into RP-
HPLC after filtration. This method confirmed that raw milk and milk processed at 85°C /15 s were the
most proteolysed, indicating that the high temperatures employed during this study (110, 120, 130 and
142°C for 2s) inactivated the native enzymes. The RP-HPLC method is a useful method for the detection
of proteolysis in milk.
Description
African Journal of Food Science, Vol. 8(2), pp. 80-86
Keywords
Reverse phase-high performance chromatography (RP-HPLC), Proteolysis, Milk, Plasmin, Heat- treatments