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OJVRTM
Online Journal of Veterinary Research©
Volume 17 (5): 300-309, 2013.  Redacted 2017.

Effects of high and low temperature on inactivation of lysozyme in pasteurized milk

 

Koshani R1, Shekaripour F1, Aminlari M1,2,*, Ramezani R.1

 

1Department(s) of Food Science & Technology, College of Agriculture and 2Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.

ABSTRACT

 

Koshani R, Shekaripour F, Aminlari M, Ramezani R., Effects of high and low temperature on inactivation of lysozyme in pasteurized milk, Onl J Vet Res., 17 (5): 300-309, 2013. Lysozyme has antibacterial activity and could possibly be used as a preservative for milk. The effect of 25, 4, -18 and 55Co storage temperatures on inactivation of purified hen egg lysozyme added to pasteurized milk is reported. Lytic activity against the cell wall of Micrococcus lysodecticus was measured to determine rate of inactivation. Results were compared with the enzyme stored in control phosphate buffer at pH 7. Half- life (t1/2) values for lysozyme in buffer were 711h at -18C0, 372h at 4C0, 112h at 25C0 and 7.3h at 55C0 and in milk 3510h, 1480h, 1060h and 273h for same temperature range. Decreases in lysozyme activity followed first order kinetics with complete inactivation of ~5.0 Kcal/mole in milk and ~12.7 Kcal/mole in buffer phosphate.

 

KEYWORDS: Lysozyme activity, milk, storage temperature.

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