Thermal stability of plasminogen activators and plasminogen activation in heated milk

B. M. Prado, B. Ismail, O. Ramos, K. D. Hayes

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23 Scopus citations

Abstract

Thermal stabilities of bovine plasminogen (PG) activators, tissue and urokinase type (t-PA and u-PA), and their impact on activation of PG, were studied after application of various heating conditions (65, 75, 85, or 90 °C for 15, 20, or 30 s), in both milk and buffer systems. Both t-PA and u-PA were thermally stable in milk heated at ≤75 °C. However, almost half of the t-PA activity and 30% of u-PA activity was lost after heating milk at 85 °C for 30 s. A lower heat stability of both t-PA and u-PA was observed in buffer than in milk. The decrease in level of PG was more pronounced than that of active plasmin in milk heated at ≥85 °C for 30 s; however, the residual level of PG was considerably higher than the residual level of active PL. Overall, results indicated that u-PA plays a more significant role than t-PA in the activation of PG during storage of heated milk.

Original languageEnglish (US)
Pages (from-to)1028-1033
Number of pages6
JournalInternational Dairy Journal
Volume17
Issue number9
DOIs
StatePublished - Sep 2007

Keywords

  • Heat treatment
  • Plasminogen
  • Plasminogen activator
  • Tissue
  • Urokinase

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