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Thermal Destruction of Immunoglobulin A, Lactoferrin, Thiamin and Folic Acid in Human Milk
Author(s) -
MORGAN J. N.,
TOLEDO R. T.,
EITENMILLER R. R.,
BARNHART H. M.,
MADDOX F.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11126.x
Subject(s) - lactoferrin , chemistry , folic acid , kinetics , food science , biochemistry , medicine , physics , quantum mechanics
Kinetic parameters for thermal destruction of immunoglobulin A (IgA), lactoferrin, thiamin and folic acid in human milk were determined. Degradation proceeded following first order reaction kinetics. The times for 90% degradation (D value) at 60°C were, in seconds, 4.9 × 10 4 (68°C C 78°C) for IgA; 2.4 × 10 3 (58°C 70°C) for lactoferrin; 7.7 × 10 5 (95°C C 110°C) for thiamin and 1.9 × 10 4 (62°C C 78°C) for folic acid based on inactivation data at four constant temperatures between the range indicated. Z values (temperature change to alter degradation rate by a factor of 10) were 5.5°C, 4.7°C, 28.4°C, and 6.4°C for IgA, lactoferrin, thiamin and folic acid, respectively.