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Kinetic and Thermodynamic Parameters for Heat Denaturation of Bovine Milk IgG, IgA and IgM
Author(s) -
MAINER G.,
SÁNCHEZ L.,
ENA J.M.,
CALVO M.
Publication year - 1997
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.1365-2621.1997.tb15032.x
Subject(s) - chemistry , denaturation (fissile materials) , food science , thermodynamics , physics , nuclear chemistry
For heat denaturation of bovine milk immunoglobulins (IgG, IgA and IgM) in the temperature range 62 to 81°C, the D values were IgG > IgA > IgM at any temperature. The Z values were 6.29, 4.00 and 5.17°C for IgG, IgA and IgM, respectively. Heat denaturation of bovine milk immunoglobulins followed a reaction kinetics in the order of n= 1.5. The highest value for apparent energy of activation was observed for IgA, and the lowest for IgG. Bovine milk immunoglobulins could resist the HTST pasteurization treatment at 72°C for 15 sec without affecting their structure.