On kinetics of thermal denaturation of immunoglobulins in milk: application as a heat treatment indicator
1993
Luf, W. | Feiersinger, G. | Brandl, E. (Institute of Milk Hygiene and Milk Technology, Vienna (Austria))
The denaturation rate of IgGs was determined in the temperature range 70-79 degree Celsius by means of a special HPLC method and after fortification of the normal IgG content to improve the evaluation. A special gradient program enabled a good separation of IgGs from other matrix components on a silica based, wide pore RP column. Experimental results indicated a first order reaction (best fit for reaction order "n" was 1.16). The "Arrhenius" diagram showed a marked change in temperature dependence close to 76 degree Celsius. The kinetic parameters, which are necessary for a quantitive description, were calculated. The genuine IgG contents were determined for 69 Austrian raw milk samples from different districts of the country. If the IgG contents of the raw milk before pasteurization are known, the corresponding temperature - time relations can be calculated. Because of the natural fluctuations, this content is not known exactly in market milk. In this case only the most probable heat treatment can be estimated.
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