Influence of Bacillus spp. enzymes on ultra high temperature-treated milk proteins
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F04%3A00002563" target="_blank" >RIV/62157124:16270/04:00002563 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Influence of Bacillus spp. enzymes on ultra high temperature-treated milk proteins
Popis výsledku v původním jazyce
A model case of long-life half-fat milk contamination with spores of 15 strains of B. licheniformis, B. subtilis a B. cereus isolated from farm environment and from raw milk was used to determine proteolysis by measuring the changes in milk protein contents. The methods of infrared spectroscopy, free tyrosine using Lowry's method according to Juffs and setting of decrease in casein fractions using the SDS-PAGE were employed. Under storage temperature of 4 C no proteolysis was recorded. However, under storage temperature of 24 C the following changes in comparison with initial values were recorded after 3 weeks: a decrease in protein contents from 34.60 g(.)l(-1) to 29.46 - 32.86 g(.)l(-1) and increased free tyrosine contents from 0.65 mg(.)ml(-1) to 2.13 - 1.59 mg(.)ml(-1) depending on Bacillus spp. type. It was detected that milk heating at a temperature of 100degreesC for 10 min and at 135degreesC for 5 s, respectively, the spores of resistant strains Bacillus licheniformis may survi
Název v anglickém jazyce
Influence of Bacillus spp. enzymes on ultra high temperature-treated milk proteins
Popis výsledku anglicky
A model case of long-life half-fat milk contamination with spores of 15 strains of B. licheniformis, B. subtilis a B. cereus isolated from farm environment and from raw milk was used to determine proteolysis by measuring the changes in milk protein contents. The methods of infrared spectroscopy, free tyrosine using Lowry's method according to Juffs and setting of decrease in casein fractions using the SDS-PAGE were employed. Under storage temperature of 4 C no proteolysis was recorded. However, under storage temperature of 24 C the following changes in comparison with initial values were recorded after 3 weeks: a decrease in protein contents from 34.60 g(.)l(-1) to 29.46 - 32.86 g(.)l(-1) and increased free tyrosine contents from 0.65 mg(.)ml(-1) to 2.13 - 1.59 mg(.)ml(-1) depending on Bacillus spp. type. It was detected that milk heating at a temperature of 100degreesC for 10 min and at 135degreesC for 5 s, respectively, the spores of resistant strains Bacillus licheniformis may survi
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2004
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta veterinaria Brno
ISSN
0001-7213
e-ISSN
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Svazek periodika
73
Číslo periodika v rámci svazku
3
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
8
Strana od-do
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Kód UT WoS článku
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EID výsledku v databázi Scopus
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