Detection of proteolysis in high temperatures treated milk by reverse phase high performance liquid chromatography (RP-HPLC)

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dc.contributor.authorChove Lucy M.
dc.contributor.authorGrandison S. Alistair
dc.contributor.authorLewis Michael J.
dc.contributor.authorIssa- Zacharia Abdulsudi
dc.date.accessioned2024-03-09T05:33:08Z
dc.date.available2024-03-09T05:33:08Z
dc.date.issued2014-02
dc.descriptionAfrican Journal of Food Science, Vol. 8(2), pp. 80-86
dc.description.abstractProteolysis 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.
dc.identifier.issn1996-0794
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/5911
dc.language.isoen
dc.publisherAcademic Journals
dc.subjectReverse phase-high performance chromatography (RP-HPLC)
dc.subjectProteolysis
dc.subjectMilk
dc.subjectPlasmin
dc.subjectHeat- treatments
dc.titleDetection of proteolysis in high temperatures treated milk by reverse phase high performance liquid chromatography (RP-HPLC)
dc.typeArticle

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