Title: Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of beta-lactoglobulin in raw milk under isothermal and dynamic temperature conditions
Authors: Claeys, WL ×
Ludikhuyze, LR
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Feb-2001
Publisher: Cambridge univ press
Series Title: Journal of dairy research vol:68 issue:1 pages:95-107
Abstract: A detailed kinetic study of alkaline phosphatase; lactoperoxidase and beta -lactoglobulin was carried out in the context of identifying intrinsic time-temperature indicators for controlling the heat processing of milk. The heat inactivation or denaturation of alkaline phosphatase, lactoperoxidase and beta -lactoglobulin under isothermal conditions was found to follow first order kinetics. Experimental results were analysed using both a two step linear regression and a one step non-linear regression method. Results obtained using the two statistical techniques were comparable, but the 95% confidence interval for the predicted values was smaller when the one step non-linear regression method was used, indicating its superiority for estimating kinetic parameters. Thermal inactivation of alkaline phosphatase and lactoperoxidase was characterized by z values of 5.3 deg C (D-60 degreesC = 24.6 min) and 4.3 deg C (D-71 degreesC = 38.6 min) respectively. For the denaturation of beta -lactoglobulin we found z values of 7.9 deg C (D-75 degreesC = 49.9 min) in the temperature range 70-80 degreesC and 24.2 deg C (D-85 degreesC = 3.53 min) in the range 83-95 degreesC. D-ref and z were evaluated under dynamic temperature conditions. To estimate the statistical accuracy of the parameters, 90 % joint confidence regions were constructed.
ISSN: 0022-0299
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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