Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 537549
Title Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin
Author(s) Zhang, Chunyue; Bijl, Etske; Hettinga, Kasper
Source Food Chemistry 263 (2018). - ISSN 0308-8146 - p. 127 - 134.
DOI http://dx.doi.org/10.1016/j.foodchem.2018.04.128
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Availibility Full text available from 2019-10-15
Keyword(s) AprX - Destabilization - Gelation - Hydrolysis - Plasmin - Shelf life - UHT milk
Abstract

Destabilization of UHT milk during its shelf life is mainly promoted by the residual proteolytic activity attributed to the psychrotrophic bacterial proteases and native milk proteases. In this study, we built skim UHT milk-based model systems to which either the major bacterial protease (AprX from Pseudomonas fluorescens), or the major native milk protease (plasmin) was added, to allow a direct comparison between the destabilization of skim UHT milk by both categories of enzymes. The physical and chemical properties were studied during 6 weeks. Our results showed AprX induced compact gels when almost all the κ-casein was hydrolyzed and the degree of hydrolysis (DH) exceeded 1.3%. Plasmin induced soft gels when around 60% of both β- and αs1-casein were hydrolyzed and the DH reached 2.1%. The knowledge gained from this study may be used for developing diagnostic tests for determining the protease responsible for UHT milk destabilisation.

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