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LIPOLYTIC ACTIVITY DURING STORAGE OF HUMAN MILK: STABILITY OF THE BILE SALT-STIMULATED LIPASE.

Author(s) : DILL C. W.

Type of article: Article

Summary

BILE SALT-STIMULATED LIPASE ACTIVITY WAS MONITORED IN FRESH HUMAN MILK AND SKIM MILK DURING REFRIGERATED, 277 K (4 DEG C) AND FROZEN, 253 K (-20 DEG C) STORAGE, AND IN THE LYOPHILIZED MILKS STORED AT 253 K AND AT ROOM TEMPERATURE. FOLLOWING A SHARP INITIAL DROP TO APPROXIMATELY 77% OF THE ORIGINAL LIPASE ACTIVITY, LIPASE WAS RELATIVELY STABLE IN FROZEN OR FREEZE-DRIED MILKS DURING 180 D OF STORAGE AT 253 K. ACTIVITY LOSSES WERE GREATEST IN FREEZE-DRIED WHOLE MILKS AND SKIM MILKS STORED AT ROOM TEMPERATURE, APPROXIMATING A 30% LOSS DURING 30 D OF STORAGE. LIPASE ACTIVITY WAS STABLE DURING REFRIGERATED 277 K STORAGE OF WHOLE MILK FOR 1 WEEK.

Details

  • Original title: LIPOLYTIC ACTIVITY DURING STORAGE OF HUMAN MILK: STABILITY OF THE BILE SALT-STIMULATED LIPASE.
  • Record ID : 1985-1599
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 11
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

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