Plasmin and plasminogen-derived plasmin activities were measured in heated milk with and without the addition of plasminogen activator, before and after storage at 4 °C for 96 h. The effect of a free sulfhydryl group donor, β-lactoglobulin or cysteine, on plasminogen activation was investigated in a model system and milk. Heating milk to 75 °C enhanced plasminogen activation that was marked by a considerable increase in plasmin activity. Heating at 85 and 90 °C caused a significant decrease in plasmin and plasminogen-derived plasmin activities. However, after storage, significant plasmin levels were restored because of the activation of remaining unfolded plasminogen. Both β-lactoglobulin and cysteine significantly decreased plasmin and plasminogen-derived plasmin activities in a model system. While endogenous β-lactoglobulin was not sufficient to completely eliminate plasminogen activation in milk, cysteine addition prior to pasteurisation significantly decreased plasmin and plasminogen-derived plasmin activities. Results highlighted the importance of the remaining plasminogen in heated milk systems.
|Original language||English (US)|
|Number of pages||7|
|Journal||International Journal of Food Science and Technology|
|State||Published - Apr 1 2009|
- Free sulfhydryl group
- Plasminogen activation
- Thermal inactivation